In large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer 45 minutes or until rice kernels start to open. Uncover; stir in cranberries. Cook 15 minutes or until rice is tender and water is absorbed, stirring occasionally. Meanwhile, in small saucepan, melt butter over medium heat. Stir in onion and sage. Cook 5 minutes or until onion is tender. When rice is cooked, stir in onion mixture and black beans. Cook 5 minutes or until hot. Top with parsley.

Tip: Brands of wild rice may vary in cooking directions. Follow directions on package if different from directions above.