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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
38 ounce(s) cans of cannellini beans |
19 ounce(s) garbanzo beans |
1/4 cup(s) purschased basil pesto |
1 whole(s) medium onion chopped |
4 clove(s) garlic minced |
1 1/2 teaspoon(s) italian seasoning crushed |
16 ounce(s) refrigerated cooked plain polenta cut into 1/2 slices |
1 whole(s) large tomato thinly sliced |
8 ounce(s) italian cheese blend finely shredded |
2 cup(s) fresh spinach |
1 cup(s) radicchio torn |
Directions:
1. Rinse and drain beans. In large bowl combine beans, onion, 2 Tbsp. of pesto, garlic, and Italian seasoning.
2. In 4 - 5 quart slow cooker, layer half of bean mix, half of polenta, and half of cheesed. Add remaining beans and polenta.
3. Cover and cook on low 4 - 6 hours or high 2 - 3 hours. Add tomato, remaining cheese, spinach, and radicchio.
4. Combine remaining pesto and 1 Tbsp. of water. Drizzle on casserole. Let stand uncovered about 5 minutes.
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