Dijon Vinaigrette

3 tbsp red wine vinegar
3 tbsp lemon juice 
3 tbsp Dijon mustard
3 cloves garlic pressed
1/4 tsp sea salt
1/4 tsp black pepper
6 tbsp extra virgin olive oil

Beans & Rice

1 pound dried beans
water to cover
2 large bay leaves
1 onion, diced
3 stalks celery, diced
olive oil, salt, pepper
roasted diced vegetables (optional)
field roast 'sausages', pan fried (optional)
canned tomatoes (optional)
1 cup brown basmati rice

Wash and pick through beans. Cover with water + 2 inches and bring to a boil. Add bay leaves.
Cook at 175 - 200 on induction burner for 2 hours until slightly tender.
Saute vegetables in olive oil with salt and pepper to taste.
Add vegetables, and optional ingredients  to beans with 1 tsp salt and additional pepper.
Cook one more hour or until almost tender. Add rice and 2 cups water and cook 40 more minutes.
Let sit for 5 minutes. Enjoy!

Feel free to experiment with beans and ingredients. This was great with Yellow Indian Woman  Beans, leftover roasted sweet potatoes and apple sage field roast sausage with tomato sauce.