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White Bean and Pesto Bake Recipe

White Bean and Pesto Bake Recipe
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★★★★★

5.2 from 26 reviews

This White Bean and Pesto Bake is a hearty, comforting casserole featuring long grain brown rice, creamy cannellini beans, vibrant cherry tomatoes, and flavorful pesto, all topped with a crunchy Parmesan and panko crumb crust. It’s an easy, wholesome dish perfect for a cozy weeknight meal.

Ingredients

Scale

Main 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 375°F (190°C) to ensure it’s ready for baking the dish.
  2. Heat Broth: Warm the vegetable broth in the microwave on high for 2-3 minutes until it reaches a boil. This helps the rice cook evenly in the casserole.
  3. Combine Ingredients: In an 8×8 inch baking dish, mix together the long grain brown rice, cannellini beans, pesto, salt, and halved cherry tomatoes. Stir well to distribute flavors.
  4. Add Broth: Carefully pour the hot vegetable broth over the rice and bean mixture, then stir gently to combine all ingredients evenly.
  5. Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and bake for 60-65 minutes, allowing the rice to absorb the broth and cook through.
  6. Check and Finish Baking: Remove the foil carefully to avoid steam burns. Check if there’s still any liquid remaining. If the casserole is still wet, bake uncovered for an additional 3-4 minutes until excess liquid evaporates.
  7. Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the bake. Place the dish under the broiler for a few minutes until the topping turns golden brown and crispy.
  8. Serve: Optionally, add extra pesto on top for extra flavor. Serve warm and enjoy your wholesome, flavorful White Bean and Pesto Bake.

Notes

  • Use fresh or good-quality store-bought pesto for the best flavor.
  • To make this dish vegan, substitute Parmesan cheese with a vegan cheese alternative or nutritional yeast.
  • Panko crumbs add a crunchy texture, but you can replace with regular breadcrumbs if unavailable.
  • Ensure the baking dish is tightly covered with foil to let the rice cook thoroughly and absorb all the broth.
  • This recipe can be doubled easily to feed a larger group by using a larger baking dish and adjusting baking time accordingly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated just before serving.

Nutrition

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

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