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Pesto Rice and Beans
Makes 8 servings
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Ingredients
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1
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can (15 ounces) Great Northern beans, rinsed and drained
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1
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can (14 ounces) chicken broth
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3/4
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cup uncooked long-grain white rice
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1-1/2
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cups frozen cut green beans, thawed and drained
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1/2
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cup prepared pesto
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Grated Parmesan cheese (optional)
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Prep Time
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5 minutes
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Cook Time
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3 hours (LOW)
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Slow Cooker Directions
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1. Combine Great Northern beans, chicken broth and rice in slow cooker. Cover; cook on LOW 2 hours.
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2. Stir in green beans; cover and cook 1 hour more or until rice and beans are tender.
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3. Turn off slow cooker and remove insert to heatproof surface. Stir in pesto and Parmesan cheese, if desired. Let stand, covered, 5 minutes or until cheese is melted. Serve immediately.
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© Publications International, Ltd.
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