Recipe: Vegetable Casserole (using beans and pesto layered with polenta) (crock pot)

VEGETABLE CASSEROLE

2 cans (16- to 19-ounces each) cannellini beans
1 (16- to 19-ounce) can garbanzo or fava beans
4 tablespoons purchased basil pesto, divided use
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons dried Italian seasoning, crushed
1 (16-ounce) package refrigerated cooked plain polenta, cut into 1/2-inch-thick slices, divided use
1 (8-ounce) package finely shredded Italian cheese blend (2 cups), divided use
ADDED AFTER COOKING:
1 large tomato, thinly sliced
2 cups fresh spinach
1 cup torn radicchio
1 tablespoon water

Rinse and drain beans. In large bowl, combine beans, 2 tablespoons pesto, onion, garlic and Italian seasoning.

In 4- to 5-quart slow cooker, layer half of bean mixture, half of polenta and half of cheese. Add remaining beans, then remaining polenta.

Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2 1/2 hours.

Stir in tomato, remaining cheese, spinach and radicchio. Combine remaining 2 tablespoons pesto and water. Drizzle over casserole. Let stand, uncovered, 5 minutes.

Makes 8 servings
Source: Better Homes and Gardens magazine, October 2008