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White Bean and Pesto Bake Recipe

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4.2 from 44 reviews

This White Bean and Pesto Bake is a comforting and easy-to-make casserole that combines hearty cannellini beans, brown rice, and vibrant pesto with juicy cherry tomatoes. Perfect for a busy weeknight, this dish is assembled quickly, baked until tender, and finished under the broiler for a golden, crispy topping. A delicious, wholesome vegetarian meal that goes well as a main or side dish.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1/3 cup pesto (plus more for topping, if desired)
  • 1/4 teaspoon salt
  • 2 1/2 cups halved cherry tomatoes

Topping

  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the casserole.
  2. Heat Broth: Warm the vegetable broth in the microwave on high for 4-5 minutes until it reaches a boiling point. This step helps the rice cook evenly and thoroughly.
  3. Combine Ingredients: In an 8×8 inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Stir well to ensure everything is evenly distributed.
  4. Add Broth: Carefully pour the hot vegetable broth over the combined ingredients in the baking dish, then stir gently to combine all components.
  5. Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and moisture. Bake the casserole in the preheated oven for 65-75 minutes, allowing the rice to cook and absorb the broth.
  6. Check and Continue Baking: Remove the foil carefully to avoid hot steam. Check for any remaining liquid. If liquid remains, bake uncovered for an additional 5-10 minutes so the excess moisture can evaporate, resulting in a perfectly cooked texture.
  7. Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top. Return the dish to the oven and broil for a few minutes until the topping turns golden brown and crispy. Watch closely to prevent burning.
  8. Serve: Optionally, add more pesto on top before serving for extra flavor. Serve warm and enjoy this hearty and flavorful bake.

Notes

  • Use pre-washed canned beans to save time without sacrificing flavor.
  • Brown rice requires longer cooking time; ensure broth is hot to aid in proper cooking.
  • If you prefer a gluten-free option, substitute panko crumbs with gluten-free breadcrumbs.
  • Broiling the topping adds a nice crunchy texture; stay attentive to avoid burning the cheese.
  • This dish can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

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