Name: White Bean and Pesto Bake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Italian
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; 1/2 cup panko crumbs; 1/4 cup grated Parmesan cheese

Why Make This Recipe

White Bean and Pesto Bake is a great dish for anyone looking for a healthy and hearty meal. It combines protein-packed beans with flavorful pesto and fresh tomatoes. This recipe is easy to prepare and makes for an excellent lunch or dinner. Plus, it’s a one-dish meal that minimizes cleanup!

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How to Make White Bean and Pesto Bake

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

Directions

Preheat your oven to 375 degrees.
Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
In an 8×8 baking dish, combine the rice, beans, pesto, salt, and tomatoes. Stir well to mix everything together.
Carefully pour the hot vegetable broth over the ingredients in the dish and stir again to combine.
Cover the dish tightly with foil and bake for 60-65 minutes.
After the baking time, remove the foil carefully—watch out for hot steam! Check if there’s any liquid left. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
Sprinkle the panko crumbs and Parmesan cheese on top of the bake.
Return it to the oven and broil it for a few more minutes until it gets golden brown.
Top with extra pesto if you like.

How to Serve White Bean and Pesto Bake

This dish is great on its own or served with a side salad. You can also serve it with some crusty bread to soak up the delicious juices. For a little extra flavor, drizzle some olive oil or a squeeze of lemon on top just before serving.

How to Store White Bean and Pesto Bake

To store leftovers, let the dish cool completely. Then, cover it tightly with plastic wrap or store it in an airtight container. It will keep in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just thaw in the refrigerator before reheating.

Tips to Make White Bean and Pesto Bake

Use homemade pesto for more flavor, or store-bought if you’re short on time.
Feel free to add other veggies like spinach or bell peppers for extra nutrition.
Ensure the vegetable broth is boiling to help the rice cook evenly.

Variation

You can swap the cannellini beans for any other type of bean, such as black beans or kidney beans. You can also mix in some cooked chicken or sausage for added protein.

FAQs

1. Can I use white rice instead of brown rice?
Yes, you can use white rice, but the cooking time may change. White rice usually cooks faster, so check it after about 40 minutes.

2. Is it possible to make this dish vegan?
Yes! Simply omit the Parmesan cheese or replace it with a vegan cheese alternative.

3. Can I make this ahead of time?
Absolutely! You can prepare the dish a day in advance and bake it just before you plan to serve it. Just keep it covered in the fridge.