1 (15 oz) can Great Northern beans, rinsed and drained
7 oz chicken broth
6 Tbsp brown rice
3/4 cup frozen green beans, thawed and drained
1/4 cup prepared pesto
1/4 cup grated Parmesan cheese
Combine Great Northern beans, broth, and rice in slow cooker. Cover and cook on LOW for 2 hours. Stir in green beans. Cover and cook one hour more or until rice and beans are tender. Turn of slow cooker and stir in the pesto and Parmesan cheese. Let stand for 5 minutes and then serve. Makes 4 servings.
This was an excellent side dish and my whole family loved it. I couldn’t find the refrigerated pesto at the grocery store so I used a little pesto packet instead. It was found next to the gravy and seasoning packets. All I had to do was add olive oil and water and simmer. It tasted great and was much cheaper than the refrigerated, prepared kind. I will be making this dish again. It was so tasty.
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