If you’re in the mood for a warm, comforting dish that bursts with vibrant flavors and wholesome ingredients, this White Bean and Pesto Bake Recipe is your new best friend in the kitchen. Combining the creamy silkiness of cannellini beans with the aromatic punch of fresh pesto and the sweet juiciness of halved cherry tomatoes, this bake is both filling and delightfully fresh. Finished with a golden crunchy topping, every bite delivers layers of texture and rich taste, making it a perfect family meal or a dish to impress friends with minimal fuss.
Ingredients You’ll Need
This White Bean and Pesto Bake Recipe shines because it keeps things simple yet incredibly flavorful. Each ingredient plays an essential role, whether it’s the hearty texture, the bright pop of color, or the irresistible aroma that fills your kitchen while baking.
- 2 cups vegetable broth: Provides the moisture needed to cook the rice perfectly and infuses subtle savory flavor.
- 1 cup long grain brown rice: Adds a hearty, nutty base and makes the dish wonderfully filling.
- 1 (15 oz) can cannellini beans, rinsed and drained: Brings creamy texture and plant-based protein to the bake.
- â…“ cup pesto: Bursts with fresh basil, garlic, and pine nuts, giving the entire dish a fragrant, green punch.
- 2 ½ cups halved cherry tomatoes: Pop in your mouth with juiciness and offer a beautiful red contrast.
- ½ cup panko crumbs: Creates a crispy, golden topping that adds satisfying crunch.
- ¼ cup grated Parmesan cheese: Melts and browns on top, lending a salty, nutty finish.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 375°F (190°C). This ensures that it’s ready to bake your dish evenly and helps lock in those incredible flavors as everything cooks together.
Step 2: Prepare the Broth
Warm the vegetable broth until it reaches a boil. This hot liquid will start cooking the rice once it’s mixed into the baking dish, allowing it to absorb all the flavors while baking.
Step 3: Combine the Main Ingredients
In an 8×8-inch baking dish, mix together the brown rice, cannellini beans, pesto, a pinch of salt, and halved cherry tomatoes. This mixture is the hearty center of your meal, with each ingredient contributing to the texture and taste.
Step 4: Add Hot Broth and Stir
Pour the boiling vegetable broth evenly over the rice and bean mixture, then stir everything together so the rice is well coated and begins absorbing the broth even before baking.
Step 5: Cover and Bake
Cover your baking dish tightly with aluminum foil. Bake in the oven for 60 to 65 minutes. The covered environment traps steam, perfectly cooking the rice and tenderizing the tomatoes and beans.
Step 6: Check and Continue Baking If Needed
Remove the foil and check if all the broth has been absorbed. If the dish seems too wet, bake uncovered for a bit longer to let any excess liquid evaporate, concentrating the flavors even more.
Step 7: Add Crunchy Topping and Broil
Sprinkle the panko crumbs and grated Parmesan evenly over the top. Place the dish under the broiler until the topping is golden and crispy, adding delightful texture and a savory finish to your bake.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
Fresh basil leaves or a sprinkle of chopped fresh parsley add a fresh green pop on top, elevating both look and flavor. A light drizzle of extra pesto or a squeeze of lemon juice brightens the entire dish right before serving.
Side Dishes
This bake pairs beautifully with a simple green salad dressed in citrus vinaigrette or crisp roasted vegetables. For more protein, grilled chicken or fish on the side add balance without overpowering the bake’s lovely flavors.
Creative Ways to Present
Serve portions in pretty ramekins or layered in clear glass baking dishes to show off the colorful layers. For a rustic vibe, offer crusty bread alongside for soaking up every last bit of that delicious, savory juice.
Make Ahead and Storage
Storing Leftovers
The White Bean and Pesto Bake Recipe keeps well in the refrigerator for up to 4 days. Store the leftovers in an airtight container to maintain freshness and prevent the topping from becoming soggy.
Freezing
You can freeze this bake for up to 3 months. Allow it to cool completely before covering tightly with foil or plastic wrap, then thaw overnight in the fridge before reheating to enjoy later.
Reheating
Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until heated through. To keep the topping crunchy, you can broil it for a minute or two at the end of reheating.
FAQs
Can I use white rice instead of brown rice in this recipe?
Absolutely! White rice will cook faster and produce a softer texture. Just reduce the baking time slightly to prevent overcooking, checking the rice’s tenderness about 10 minutes earlier than directed.
Is there a vegan option for the Parmesan cheese in this bake?
Yes, you can substitute the Parmesan with a plant-based vegan cheese or sprinkle nutritional yeast on top to add a cheesy flavor without any dairy.
Can I make this dish gluten-free?
To keep the recipe gluten-free, simply substitute the panko crumbs with gluten-free breadcrumbs or crushed nuts like almonds or walnuts for added crunch.
What type of pesto is best to use?
Traditional basil pesto is fantastic here, but you could also try spinach or arugula pesto for a different twist. Homemade pesto will always enhance the freshness of this dish.
Can I add other vegetables to the bake?
Definitely! Chopped zucchini, spinach, or mushrooms would be wonderful additions. Just make sure to adjust the liquid if adding watery veggies so the bake doesn’t become too soggy.
Final Thoughts
This White Bean and Pesto Bake Recipe is such a winner for busy weeknights or cozy weekend dinners. It’s packed with flavor, simple to prepare, and offers comforting textures that satisfy every craving. I can’t wait for you to try it and make it your own in the kitchen. Happy baking!
Print
White Bean and Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This White Bean and Pesto Bake is a comforting, flavorful vegetarian casserole combining brown rice, creamy cannellini beans, vibrant cherry tomatoes, and aromatic pesto. Topped with crunchy panko and Parmesan cheese, it’s a hearty, wholesome dish perfect for a satisfying weeknight dinner.
Ingredients
Base Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto
- 2 ½ cups halved cherry tomatoes
- Salt, to taste
Topping
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Boil Broth: Heat the vegetable broth in a microwave-safe bowl until it comes to a boil, ensuring it’s hot enough to cook the rice evenly.
- Mix Ingredients: In an 8×8 inch baking dish, combine the brown rice, rinsed cannellini beans, pesto, salt to taste, and halved cherry tomatoes, mixing well to distribute all ingredients evenly.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture. Stir gently to ensure all rice grains are submerged and the mixture is well combined.
- Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the oven. Bake for 60-65 minutes, allowing the rice to cook through and the flavors to meld.
- Check Liquid and Continue Baking: Carefully remove the foil to check the moisture level; if liquid remains, bake uncovered for an additional 5-10 minutes to allow excess moisture to evaporate.
- Add Toppings and Broil: Sprinkle the panko crumbs evenly over the top, followed by the grated Parmesan cheese. Place the baking dish under the broiler for a few minutes until the topping is golden and crispy. Monitor closely to avoid burning.
Notes
- Use fresh pesto for the best flavor, but store-bought works well too.
- If you prefer a nuttier rice texture, toast the rice lightly in a pan before mixing.
- To make it vegan, substitute the Parmesan with a vegan cheese alternative or nutritional yeast.
- The panko topping adds a crunchy texture; for a gluten-free option, use gluten-free breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
