White Bean and Pesto Bake Recipe

If you’re searching for a cozy, flavorful dish that feels like a warm hug, you absolutely have to try this White Bean and Pesto Bake. It’s a delightful blend of creamy cannellini beans, vibrant cherry tomatoes, and nutty brown rice all enhanced by aromatic pesto and finished with a crunchy, golden topping. This bake brings together simple ingredients in a way that’s incredibly comforting and satisfying, perfect for any night you want a fuss-free meal with loads of taste and a beautiful presentation.

Ingredients You’ll Need

Gathering the ingredients for this White Bean and Pesto Bake is refreshingly straightforward. Each component plays a crucial role—whether it’s the hearty rice providing a chewy base, the beans adding creamy texture and protein, or the pesto infusing rich herbal flavor. The vibrant cherry tomatoes bring pops of sweetness and color, while the Parmesan and panko topping offer a delicious crispy finish.

• 2 cups vegetable broth: Use a flavorful broth to cook the rice and enhance the overall taste of the bake.
• 1 cup long grain brown rice: Provides a wholesome, chewy texture that holds up well in the bake.
• 1 (15 oz) can cannellini beans, rinsed and drained: Adds creamy protein that complements the rice perfectly.
• ⅓ cup pesto (plus more for topping): This herbaceous green sauce is the heart of the dish, delivering bold flavor and aroma.
• ¼ teaspoon salt: Just enough to enhance all the natural flavors without overpowering them.
• 2 ½ cups halved cherry tomatoes: Their juicy sweetness brightens every bite and adds beautiful color.
• ½ cup panko crumbs: Creates an irresistible crunchy topping.
• ¼ cup grated Parmesan cheese: Adds a salty, nutty layer that browns beautifully under the broiler.

How to Make White Bean and Pesto Bake

Step 1: Preheat and Prepare Broth

Start by preheating your oven to 375 degrees. Meanwhile, heat the vegetable broth in the microwave until it’s boiling hot—this ensures the rice cooks evenly once you combine everything in the baking dish.

Step 2: Combine Key Ingredients

In an 8×8 baking dish, mix together the brown rice, cannellini beans, pesto, salt, and the halved cherry tomatoes. Stir well to coat everything evenly with that fragrant pesto, allowing the rice grains to begin soaking up the flavors before the broth joins in.

Step 3: Add Hot Broth and Bake Covered

Carefully pour the hot vegetable broth over the mixture in the baking dish. Give it one final gentle stir to distribute the broth. Cover the dish tightly with foil to lock in steam and place it in the oven for about 60 to 65 minutes. During this time, the rice will absorb the broth, the beans will get tender, and the tomatoes will soften beautifully.

Step 4: Uncover and Finish Baking

Remove the foil, being cautious of the rising steam, and check if there’s any remaining liquid. If the liquid hasn’t fully evaporated, bake uncovered for an additional 3 to 4 minutes to let everything thicken and meld together into a perfect, bake-ready texture.

Step 5: Top and Broil for Crunch

Sprinkle the panko crumbs and grated Parmesan evenly across the top of the bake. Slide the dish under the broiler for a few minutes until the topping turns golden and irresistibly crisp. For an extra touch of green goodness and flavor, add a dollop of extra pesto before serving.

How to Serve White Bean and Pesto Bake

Garnishes

To make your White Bean and Pesto Bake shine even brighter, fresh garnishes are a must. Consider sprinkling freshly torn basil leaves or a handful of arugula for a peppery kick. A drizzle of olive oil or a squeeze of lemon juice can add a lovely brightness that balances the creamy beans and rich pesto.

Side Dishes

This bake stands beautifully on its own, but pairing it with a crisp green salad or roasted seasonal vegetables brings an enjoyable contrast in texture and temperature. A simple garlic bread or crusty baguette can also be great for soaking up any leftover sauce.

Creative Ways to Present

For a stunning presentation, serve the White Bean and Pesto Bake straight from the oven in the baking dish to keep it warm and rustic. Alternatively, spoon it onto warm plates, top with extra pesto, a sprinkle of Parmesan, and a few toasted pine nuts for an elegant touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers into an airtight container and refrigerate for up to three days. The flavors actually deepen after a day, making your second helping even better. Keep in mind the topping might soften once stored, but reheating will revive the dish nicely.

Freezing

You can freeze the White Bean and Pesto Bake by placing portions in freezer-safe containers or bags. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

For reheating, oven warming is ideal to restore some of that crispy topping—cover with foil to prevent drying out and heat at 350 degrees until warmed through. Alternatively, microwave on medium power in short increments, stirring occasionally for even heat.

FAQs

Can I use a different type of rice for this recipe?

Absolutely! While long grain brown rice offers great texture and nutrition, you can substitute with white rice or even quinoa if you prefer. Just adjust the cooking time and liquid accordingly, as different grains absorb moisture differently.

Is this dish suitable for vegans?

Yes, this White Bean and Pesto Bake can easily be vegan. Just swap the Parmesan cheese for a plant-based alternative or nutritional yeast, and make sure your pesto doesn’t contain any cheese.

Can I make this recipe gluten-free?

Definitely. Use gluten-free panko or crushed gluten-free crackers for the topping, and confirm your vegetable broth and pesto are gluten-free to keep the dish safe for gluten-sensitive diets.

What kind of pesto works best?

Classic basil pesto provides the freshest, most vibrant flavor that complements the beans and rice. However, you can experiment with sun-dried tomato pesto or arugula pesto for exciting variations.

Can I add other vegetables to the bake?

Feel free to toss in additional veggies like chopped spinach, zucchini ribbons, or bell peppers. Just be mindful of moisture content and cooking times so the bake stays perfectly balanced.

Final Thoughts

This White Bean and Pesto Bake is one of those dishes you’ll want to keep in your recipe rotation. It feels wholesome, tastes incredible, and offers endless ways to customize based on what you have on hand. I encourage you to dive in and enjoy the wonderful, comforting flavors that make it a true crowd-pleaser any time of year.

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