YIELD Makes 8 servings
INGREDIENTS
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.PREPARATION:
- Rinse Great Northern beans thoroughly in colander under cold running water, picking out debris and any blemished beans.
- 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.
- To prepare basil pesto, place garlic, basil, cheese, oil and walnuts in food processor. Cover; process using on/off pulsing action until coarsely ground.
- 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.
- Stir in rice and salt; simmer 10 minutes. Add green beans; simmer 15 minutes or until rice is tender.
- Stir in basil pesto. Transfer to large serving bowl. Sprinkle with additional cheese, if desired. Garnish with plum tomatoes and Italian parsley, if desired.