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White Bean and Pesto Bake Recipe

White Bean and Pesto Bake Recipe
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★★★★★

4.7 from 27 reviews

A hearty and flavorful White Bean and Pesto Bake that combines wholesome brown rice, creamy cannellini beans, fresh cherry tomatoes, and vibrant pesto, topped with a crispy Parmesan and panko crust. This one-dish meal is easy to prepare, baked to perfection, and makes a comforting vegetarian main course.

Ingredients

Scale

Main Ingredients

  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • ⅓ cup pesto (plus more for topping, if desired)
  • ¼ teaspoon salt
  • 2 ½ cups halved cherry tomatoes

Topping

  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the dish evenly.
  2. Heat broth: Warm the vegetable broth in the microwave on high for 2 to 3 minutes until it reaches a boiling temperature. This helps in cooking the rice properly during baking.
  3. Combine ingredients: In an 8×8 inch baking dish, add the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Stir all the ingredients thoroughly to evenly distribute the flavors.
  4. Add broth: Carefully pour the hot broth over the rice mixture in the baking dish. Stir the mixture again to ensure the broth is mixed in evenly.
  5. Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and bake in the oven for 60 to 65 minutes, allowing the rice to cook and absorb the flavors fully.
  6. Check liquid: Remove the foil carefully, watching out for hot steam. Check if any excess liquid remains; if so, bake uncovered for an additional 3 to 4 minutes to let the liquid evaporate.
  7. Add topping and broil: Evenly sprinkle the panko crumbs and grated Parmesan cheese over the top of the dish. Return the uncovered dish to the oven and broil for a few minutes until the topping turns golden brown and crispy.
  8. Serve: Optionally, add additional pesto on top for extra flavor before serving hot.

Notes

  • Use low-sodium vegetable broth to keep the salt content in control.
  • Pesto can be homemade or store-bought depending on your convenience.
  • To make this dish vegan, substitute the Parmesan cheese with nutritional yeast or a vegan cheese alternative.
  • Make sure to rinse the canned beans thoroughly to reduce sodium and improve taste.
  • The baking dish size is important for even cooking – an 8×8 inch dish works best.
  • Leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: white bean bake, pesto bake, cannellini beans recipe, vegetarian casserole, baked rice recipe, easy vegetarian dinner

Find it online: https://lucabites.com/white-bean-and-pesto-bake-recipe/