WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, October 12, 2023

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 



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