Directions:
- Rinse and drain beans. In large bowl combine beans, onion, 2 Tbsp. of pesto, garlic, and Italian seasoning.
- In 4 - 5 quart slow cooker, layer half of bean mix, half of polenta, and half of cheesed. Add remaining beans and polenta.
- Cover and cook on low 4 - 6 hours or high 2 - 3 hours. Add tomato, remaining cheese, spinach, and radicchio.
- Combine remaining pesto and 1 Tbsp. of water. Drizzle on casserole. Let stand uncovered about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.9 Kcal (2168 kJ) | ||
| Calories from fat | 115.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 20% | |
|---|---|---|---|
| Cholesterol | 26.93mg | 9% | |
| Sodium | 398.53mg | 17% | |
| Potassium | 772.53mg | 16% | |
| Total Carbs | 74.85g | 25% | |
| Sugars | 8.94g | 36% | |
| Dietary Fiber | 19.22g | 77% | |
| Protein | 27.36g | 55% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 5.9mg | 33% | |
| Calcium | 329.7mg | 33% | |
| Amount Per 100 g | |||
| Calories | 155.74 Kcal (652 kJ) | ||
| Calories from fat | 34.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 20% | |
|---|---|---|---|
| Cholesterol | 8.1mg | 9% | |
| Sodium | 119.84mg | 17% | |
| Potassium | 232.31mg | 16% | |
| Total Carbs | 22.51g | 25% | |
| Sugars | 2.69g | 36% | |
| Dietary Fiber | 5.78g | 77% | |
| Protein | 8.23g | 55% | |
| Vitamin C | 2.8mg | 16% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 1.8mg | 33% | |
| Calcium | 99.2mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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