Pesto Rice and Beans

Pesto Rice and Beans

Pesto Rice and Beans


Makes 8 servings


3/4 cup uncooked dried Great Northern beans
1 cup packed fresh basil leaves, rinsed
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup walnuts, toasted*
1 large clove garlic
3-1/2 cups canned chicken broth
1 cup uncooked long-grain white rice
1/2 pound fresh green beans, cut into 1-inch pieces
1/2 teaspoon salt
Additional grated Parmesan cheese (optional)

*To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.


  1. Rinse Great Northern beans thoroughly in colander under cold running water, picking out debris and any blemished beans.
  2. To quick-soak beans, place beans in large saucepan; cover with 4 inches water. Bring to a boil over high heat. Uncover; boil 2 minutes. Remove from heat. Cover; let stand 1 hour in water.
  3. To prepare basil pesto, place garlic, basil, cheese, oil and walnuts in food processor. Cover; process using on/off pulsing action until coarsely ground.
  4. Drain Great Northern beans. Combine chicken broth and Great Northern beans in Dutch oven. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1-1/2 hours.
  5. Stir in rice and salt; simmer 10 minutes. Add green beans; simmer 15 minutes or until rice is tender.
  6. Stir in basil pesto. Transfer to large serving bowl. Sprinkle with additional cheese, if desired. Garnish with plum tomatoes and Italian parsley, if desired.

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