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White Bean and Pesto Bake Recipe

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3.9 from 8 reviews

This White Bean and Pesto Bake is a comforting and flavorful vegetarian casserole that combines tender cannellini beans, wholesome brown rice, fresh pesto, and sweet cherry tomatoes. Baked to perfection with a crispy Parmesan and panko topping, it makes a hearty and delicious meal perfect for lunch or dinner.

Ingredients

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 the oven: Set your oven to 425 degrees Fahrenheit to prepare for baking the casserole.
  2. Heat the broth: Warm the vegetable broth in the microwave on high for 4-5 minutes until it reaches a boil, ensuring it is hot enough to cook the rice properly.
  3. Combine ingredients: In an 8x8-inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes until evenly distributed.
  4. Add hot broth: Carefully pour the boiling vegetable broth over the rice mixture, then stir gently to combine all ingredients.
  5. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65-75 minutes, allowing the rice to cook and absorb the liquid.
  6. Check and finish baking: Remove the foil carefully as hot steam will escape. Check if there is any remaining liquid; if so, continue baking uncovered for an additional 5-10 minutes to let the liquid evaporate.
  7. Add topping and broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top, then return the dish to the oven and broil for a few minutes until the topping turns golden brown and crispy.
  8. Serve: Optionally, add extra pesto on top before serving for an extra burst of flavor.

Notes

  • Make sure to rinse and drain the canned cannellini beans to reduce sodium and improve texture.
  • Use freshly made or store-bought pesto according to your preference; homemade provides a vibrant flavor.
  • Broil the topping carefully to avoid burning; keep a close eye during the final minutes.
  • This dish can be prepared ahead by mixing ingredients and refrigerating before baking.
  • Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.

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