Ingredients
1 cup haricot beans soaked overnight
2 leeks
3 carrots
3 cooked beetroot peeled
3 tablespoons olive oil
¼ cup short grain brown rice
4 cups water
Pinch salt
1 tablespoon parsley

Methodology
Rinse the beans & place into a saucepan with 4 cups water. Bring to a boil & turn heat off. Allow to stand for 2 hours. Wash the leeks well & slice into thin rounds. Dice carrots & slice beets into half moons & then quarters. In a large saucepan heat the oil & cook the vegetables for 5-7 minutes. Make sure vegetables do not stick or burn. Cover with a lid & cook a further 5 minutes. Add rice, water, beans plus the bean liquid. Increase heat & bring to a boil. Next, lower heat & simmer for 45 minutes to 1 hour. Add more water if the liquid cooks down. At the end of cooking add salt & let stand for a few minutes before serving. Serve in large bowls garnished with parsley & wholegrain or sour dough rolls.