If you have been searching for a comforting, savory, and downright irresistible dish to add to your weekly rotation, this White Bean and Pesto Bake Recipe is exactly what you need. It brings together tender cannellini beans, vibrant cherry tomatoes, and fragrant pesto, all layered with nutty brown rice and crowned with a golden Parmesan-panko crust. The result is a cozy baked meal that bursts with flavor and texture, perfect for sharing with family or friends on a relaxed evening. This dish is as simple as it is delicious, making it a go-to recipe for anyone who loves wholesome, hearty food that doesn’t require hours in the kitchen.
Ingredients You’ll Need
The beauty of this White Bean and Pesto Bake Recipe lies in its straightforward yet vibrant ingredients. Each component plays a vital role—from the earthy brown rice providing a wholesome base, to the creamy cannellini beans adding protein and body, while the pesto and tomatoes infuse it with bright, fresh flavor and beautiful color. Simple pantry staples come together here to create something truly special.
- 2 cups vegetable broth: Adds moisture and richness while cooking the rice perfectly in the bake.
- 1 cup long grain brown rice: Offers a nutty flavor and satisfying chew that complements the creamy beans.
- 1 (15 oz) can cannellini beans, rinsed and drained: Provides a smooth, buttery texture and hearty protein.
- â…“ cup pesto: Infuses the dish with fragrant herbs, garlic, and a touch of nuttiness that elevates every bite.
- 2 ½ cups halved cherry tomatoes: Brings fresh acidity and vibrant red pops that balance the richness.
- ½ cup panko crumbs: Creates a crispy, golden topping that delights with crunch.
- ¼ cup grated Parmesan cheese: Adds savory, umami notes and helps form that irresistible crust when broiled.
How to Make White Bean and Pesto Bake Recipe
Step 1: Prepare the oven and broth
Start by preheating your oven to 375°F. While it warms up, heat the vegetable broth in the microwave until it’s boiling hot. This hot broth will be poured over the rice mixture to cook it evenly and infuse flavor throughout the bake.
Step 2: Combine the base ingredients
In an 8×8 baking dish, mix together the brown rice, rinsed and drained cannellini beans, fragrant pesto, a pinch of salt, and the halved cherry tomatoes. This combination ensures every mouthful bursts with creamy, fresh, and herbal layers that complement each other beautifully.
Step 3: Add broth and bake
Pour the steaming vegetable broth over the rice and bean mixture, then stir gently to distribute everything evenly. Cover the dish tightly with aluminum foil to trap the steam, and bake the dish in your preheated oven for 60 to 65 minutes—this allows the rice to absorb all those delicious flavors and become perfectly tender without drying out.
Step 4: Check liquid and finish baking
After the hour-long bake, carefully remove the foil and check if there’s any remaining liquid. If the rice looks a bit wet, return the dish to the oven uncovered for a few more minutes to let the excess moisture evaporate and concentrate the flavors even further.
Step 5: Add the crunchy topping and broil
Sprinkle the panko crumbs evenly over the top, then follow with the grated Parmesan cheese. Switch your oven to the broiler setting and place the dish under it for a few minutes until the topping turns a beautiful golden brown. This final step creates a crisp, savory crust that contrasts wonderfully with the creamy rice and beans beneath.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
To add a fresh touch, scatter some chopped fresh basil or parsley over the top just before serving. A drizzle of extra pesto or a squeeze of lemon juice can brighten the flavors even more. If you like a little heat, a pinch of red pepper flakes makes a fantastic accent that complements the herbs and richness.
Side Dishes
This bake stands well on its own as a hearty vegetarian main, but pairing it with a crisp green salad or roasted seasonal vegetables makes for an even more satisfying meal. A side of garlic bread or simple steamed greens can add balance and variety to your plate.
Creative Ways to Present
For a festive dinner or potluck, consider serving the White Bean and Pesto Bake Recipe in individual ramekins or mini cast iron skillets. Garnish each portion with a sprig of herb or a few halved cherry tomatoes for a charming presentation that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover White Bean and Pesto Bake can be stored in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it an even better next-day meal. Just be sure to cool it to room temperature before sealing to keep everything fresh.
Freezing
If you want to save this dish for longer, it freezes beautifully. Transfer portions into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently to preserve the texture.
Reheating
Reheat leftovers in the oven at 350°F until warmed through for about 15-20 minutes. If you’re in a hurry, the microwave works fine too, but covering the dish loosely will prevent the top from drying out. Adding a little splash of broth can help refresh the rice.
FAQs
Can I use white beans other than cannellini?
Absolutely! Great Northern beans or even butter beans will work well, offering similar creaminess and mild flavor so your bake stays delicious.
Do I have to use brown rice, or can I substitute another grain?
While brown rice provides a nutty taste and chewy texture, you could swap in quinoa or farro for a different twist. Keep in mind cooking times might vary slightly.
Is pesto always made with basil, or can I try other versions?
Traditional pesto is basil-based, but feel free to experiment with arugula, cilantro, or spinach pesto for unique flavors that’ll still work beautifully in this bake.
Can I make this recipe vegan?
Yes, just replace the Parmesan with a vegan cheese or nutritional yeast and ensure your pesto is dairy-free. The result will be just as tasty and satisfying.
How do I know when the bake is done?
When the rice is tender and has absorbed most of the broth, and the top is bubbly after broiling, your White Bean and Pesto Bake Recipe is ready to enjoy. A fork inserted into the rice should come out easily.
Final Thoughts
This White Bean and Pesto Bake Recipe is one of those rare dishes that feels like a warm hug on a plate—effortlessly filling, packed with fresh, vibrant flavors, and surprisingly simple to prepare. Once you make it, it’s sure to become a favorite you reach for again and again. Give it a go and share the love with your loved ones; I promise it’s a crowd-pleaser every time.
Print
White Bean and Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A hearty and comforting White Bean and Pesto Bake combining wholesome brown rice, creamy cannellini beans, flavorful pesto, and fresh cherry tomatoes. This easy-to-make casserole is baked until tender, topped with a golden crust of panko crumbs and Parmesan cheese, perfect for a nutritious family meal.
Ingredients
Main 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
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- Salt, to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to allow it to preheat thoroughly before baking the casserole.
- Heat the broth: Warm the vegetable broth in a microwave-safe bowl or on the stovetop until it reaches a boiling point. This will help cook the rice evenly in the baking dish.
- Mix ingredients: In an 8×8 inch baking dish, combine the brown rice, rinsed cannellini beans, pesto, a pinch of salt, and the halved cherry tomatoes. Stir the ingredients to distribute them evenly.
- Add broth and stir: Pour the hot vegetable broth over the mixture in the baking dish. Stir well to ensure the rice is submerged and all ingredients are mixed thoroughly.
- Cover and bake: Cover the dish tightly with aluminum foil to trap steam. Bake in the preheated oven for 60 to 65 minutes, or until the rice is tender and absorbed most of the liquid.
- Check liquid and continue baking: Carefully remove the foil to inspect the moisture level. If the rice needs more cooking or liquid is too much, bake uncovered for a few more minutes to adjust the consistency.
- Add topping and broil: Sprinkle the panko crumbs evenly over the bake, then top with grated Parmesan cheese. Place under the broiler until the topping is golden brown and crispy, about 3 to 5 minutes, watching closely to prevent burning.
Notes
- You can substitute vegetable broth with chicken broth if desired.
- Use gluten-free panko crumbs if you need a gluten-free option.
- For a vegan version, replace Parmesan with nutritional yeast or a vegan cheese alternative.
- Make sure to rinse canned beans to reduce sodium content.
- If the top browns too quickly under the broiler, reduce the broiling time or move the dish to a lower rack.
