Pesto Rice and Beans

[Guest guest]

Pesto Rice and Beans

Makes 8 servings

 

1 can (15 ounces) Great Northern beans, rinsed and drained

1 can (14 ounces) vegetable broth

3/4 cup uncooked long-grain white rice

1-1/2 cups frozen cut green beans, thawed and drained

1/2 cup prepared pesto sauce

Additional grated Parmesan cheese (optional)

 

Combine Great Northern beans, chicken broth and rice in slow cooker. Cover

and cook on LOW 2 hours.

Stir in green beans; cover and cook 1 hour or until rice and beans are

tender. Turn off slow cooker and remove insert to heatproof surface. Stir in

pesto sauce and additional Parmesan cheese, if desired. Let stand, covered,

5 minutes or until cheese has melted. Serve immediately.