In the Kitchen with Patterson: Pesto Beans and Rice

My second mostly independently made slow cooker recipe!


  • 1 15 oz can Great Northern Beans, rinsed and drained
  • 1 14 oz can vegetable broth
  • 3/4 cup uncooked converted long grain rice (I used brown rice and it needed to cook longer than the time listed)
  • 1 and 1/2 cups frozen cut green beans, thawed and drained
  • 1 small jar prepared pesto (the recipe calls for 1/2 cup, but it makes 8 servings, so I used the whole jar)
  • Grated Romano cheese


It doesn’t get much easier.

  1. Put Great Northern beans, rice, and broth in crock pot.
  2. Cover and cook on Low 2 hours.
  3. Stir in green beans.
  4. Cook on Low an additional hour until rice and beans are tender. (Rice was not done after an additional hour, but it finished on High in just a few minutes.)
  5. Turn off. Stir in pesto and cheese. Let stand covered 5 minutes until cheese is melted.


This was so easy and surprisingly satisfyingly delicious. When I make it again, I will add sundried tomatoes and/or toasted pine nuts at the end.


One thought on “In the Kitchen with Patterson: Pesto Beans and Rice

  1. Try it with a different grain – quinoa, millet, buckwheat – and try using dry beans (they’re cheaper) – may need to cook the beans longer in the crockpot and may need to put the grain in later depending on cooking time. But it seems like 2 hours in a crockpot would be enough for great northern beans even without presoaking or precooking (which just reduces the cooking time). I find dry beans have a better flavor and texture when cooked since they don’t sit in a can for years.


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