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White Bean and Pesto Bake

White Bean and Pesto Bake

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Indulge in the warmth and comfort of this White Bean and Pesto Bake, a perfect blend of creamy cannellini beans, aromatic pesto, and juicy cherry tomatoes. This simple casserole is ideal for busy weeknights or family gatherings, requiring minimal prep while delivering maximum flavor. With wholesome ingredients and delightful textures, it’s a dish that even picky eaters will adore. Plus, its versatility allows you to add seasonal veggies or swap ingredients to suit your taste. Prepare it ahead of time for a hassle-free meal that will surely impress!

Ingredients

Scale
  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • ⅓ cup pesto
  • 2 ½ cups halved cherry tomatoes
  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat vegetable broth in the microwave until boiling.
  3. In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes.
  4. Pour hot broth over the mixture and stir gently. Cover with foil and bake for 60-65 minutes.
  5. Remove foil, check liquid levels, and bake uncovered for an additional 3-4 minutes if needed.
  6. Top with panko crumbs and Parmesan cheese; broil until golden brown.
  7. Serve warm with extra pesto if desired.

Nutrition