Hello,
Below is another cannellini bean recipe I found in my email from 2017. It is
from another list I'm on.
Jeanne
Sent: Friday, July 28, 2017 1:20 PM
Subject: Vegetable Casserole Crock Pot
Vegetable Casserole Crockpot
Prep: 20 minutes
Cook: 4 hours on low or 2 hours on high
Ingredients
2 19-oz. cans cannellini beans
1 19-oz. can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1-1/2 tsp. dried Italian seasoning, crushed
1 16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-
thick slices
1 large tomato, thinly sliced
1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Directions
1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons
of pesto, onion, garlic, and Italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of
polenta, and half of cheese. Add remaining beans and polenta. Cover;
cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-
1/2 hours. Add tomato, remaining cheese, spinach, and radicchio.
Combine remaining pesto and 1 tablespoon water. Drizzle pesto
mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8
servings.
Patsy
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