PESTO RICE AND BEANS

1 can (15-oz) Great Northern Beans, rinsed and drained

1 can (14-oz) chicken or vegetable broth

3/4 cup uncooked long-grain rice

1 1/4 cup frozen cut green beans, thawed and drained

1/2 cup prepared pesto

Grated Parmesan cheese, optional

Combine the beans, broth and rice in a crock-pot or slow cooker. Place lid on cooker and cook on low for 2 hours.

Stir green beans into the rice mixture and cook on low another hour or until beans are tender.

Turn cooker to off and remove the interior to a hot pad or other heat-proof surface. Stir in the pesto and the cheese, if using. Replace lid and let stand for 5 minutes or until cheese is melted. Serve immediately.

Yield: 8 servings

Recipe and photo from CROCK-POT