There is something wonderfully comforting and vibrant about the White Bean and Pesto Bake Recipe that makes it an instant favorite for cozy dinners or entertaining friends. This dish combines tender cannellini beans, aromatic pesto, and juicy cherry tomatoes with wholesome brown rice, all baked to perfection under a crispy Parmesan and panko topping. It’s a delightful blend of textures and flavors that feels hearty yet fresh, making it a perfect centerpiece for any meal that’s both satisfying and a little bit special.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this recipe, and luckily, it’s packed with straightforward pantry items that each play an essential role. From the nutty depth of brown rice to the burst of sweetness from cherry tomatoes, every ingredient adds flavor, texture, or color, making this bake incredibly balanced and inviting.
- 2 cups vegetable broth: Provides moisture and depth, infusing the rice and beans as they cook.
- 1 cup long grain brown rice: The hearty base that makes this dish both filling and nutritious.
- 1 (15 oz) can cannellini beans, rinsed and drained: Creamy white beans add protein and a smooth texture.
- â…“ cup pesto: Brings a fragrant, herbal punch with notes of basil, garlic, and pine nuts.
- 2 ½ cups halved cherry tomatoes: Pops of juicy sweetness that brighten the entire bake.
- ½ cup panko crumbs: Creates a crispy, golden crust when broiled on top.
- ¼ cup grated Parmesan cheese: Adds savory umami and helps the breadcrumb topping brown beautifully.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat the Oven and Prepare Broth
Start by setting your oven to 375°F so it’s nice and hot when you’re ready to bake. Next, warm the vegetable broth in the microwave until it’s boiling; this ensures the rice starts cooking immediately when combined with the hot liquid in the baking dish.
Step 2: Combine the Core Ingredients
In an 8×8-inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, a pinch of salt to enhance all the flavors, and the halved cherry tomatoes. This mixture forms the heart of your bake, blending creamy beans, nutty rice, and bright, fresh tomatoes into one harmonious filling.
Step 3: Pour and Stir in Hot Broth
Carefully pour the hot vegetable broth over your rice, bean, and tomato mixture, then stir everything together well. The heated broth helps tenderize the rice as the dish bakes, absorbing all the herby pesto and tomato juices, which brings a lovely depth of flavor.
Step 4: Bake Covered
Cover your dish tightly with aluminum foil to trap steam, then pop it into the oven. Bake for about 60 to 65 minutes, giving the rice enough time to soften fully and the flavors to meld together beautifully.
Step 5: Finish with a Crunchy Topping
After baking, remove the foil and check if the liquid is mostly absorbed. If the mixture is still too wet, continue baking uncovered to let it firm up a bit. Then, sprinkle panko crumbs and grated Parmesan cheese evenly over the top. Switch your oven to broil and watch closely as the topping crisps to a golden, irresistible crust in just a few minutes.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
A sprinkle of fresh basil leaves or a few slivers of sun-dried tomatoes instantly elevate this dish’s presentation and flavor, adding punches of herbal freshness and a little chewy texture contrast that complements the creamy interior and crispy topping.
Side Dishes
This bake pairs wonderfully with a crisp, green salad dressed simply with lemon juice or balsamic vinegar. Roasted vegetables like asparagus or zucchini also make lovely sides, adding both color and a slight smokiness that balances the rich pesto and beans.
Creative Ways to Present
For a fun twist, serve the White Bean and Pesto Bake Recipe in individual ramekins or mini cocottes to impress guests or enjoy as a cozy solo meal. You can also scoop portions onto toasted rustic bread or crispy crostini for a hearty appetizer or snack.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator. This bake keeps very well for up to 3 days, during which the flavors deepen and the texture remains comforting and moist.
Freezing
If you want to save some for later, freeze portions in freezer-safe containers or heavy-duty resealable bags. The White Bean and Pesto Bake Recipe freezes well for up to 2 months, making it a great make-ahead meal option when life gets busy.
Reheating
To reheat, thaw frozen portions overnight in the fridge if possible, then warm gently in the oven at 350°F until heated through. You can also microwave leftovers, but the oven method helps maintain the crispy topping much better.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice will cook faster and result in a softer texture. Just keep an eye on it during baking to prevent overcooking or drying out the dish.
Is this recipe vegan friendly?
To make it vegan, simply replace the Parmesan cheese with a plant-based alternative or nutritional yeast, and ensure your pesto contains no cheese or use vegan pesto.
Can I substitute fresh tomatoes for cherry tomatoes?
Yes, peeled and chopped fresh tomatoes work well. They may release more liquid, so you might want to adjust baking time slightly to avoid excess moisture.
What can I add to make it more protein-packed?
Adding more beans or tossing in some cooked chickpeas or lentils enhances the protein content without changing the dish’s flavor profile.
Do I need to soak or pre-cook the rice before baking?
No soaking is needed. Using hot broth to bake the rice inside the dish ensures it cooks evenly during the baking process without needing any prior preparation.
Final Thoughts
Sharing this White Bean and Pesto Bake Recipe feels like giving a warm hug at the end of a long day. It’s a dish full of comforting flavors and textures you’ll want to make again and again. Whether you’re feeding family or entertaining friends, it’s sure to become a beloved recipe in your collection — so go ahead, give it a try, and enjoy every delicious bite!
Print
White Bean and Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This White Bean and Pesto Bake is a hearty, comforting casserole combining brown rice, creamy cannellini beans, fresh cherry tomatoes, and flavorful pesto. Topped with crunchy panko crumbs and Parmesan cheese, it’s a delicious vegetarian one-dish meal perfect for family dinners or meal prep.
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 Oven: Preheat your oven to 375°F to prepare for baking the casserole evenly.
- Heat Broth: Heat the vegetable broth in a microwave-safe bowl until it reaches boiling point; this will cook the rice evenly once combined.
- Combine Ingredients: In an 8×8 inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, a pinch of salt, and halved cherry tomatoes until thoroughly combined.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture, then stir well to incorporate all ingredients evenly.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 to 65 minutes, allowing the rice to cook through as it absorbs the broth.
- Check and Continue Baking: After baking covered, remove the foil carefully to check the liquid level. If the rice is not fully cooked or the mixture is too wet, continue baking uncovered until the liquid reduces and rice is tender.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan evenly on top. Place the dish under the broiler for a few minutes until the topping is golden brown and crispy. Watch carefully to avoid burning.
Notes
- You can substitute long grain brown rice with white rice, but adjust cooking time accordingly.
- For a vegan version, replace Parmesan cheese with a plant-based alternative or nutritional yeast.
- If you don’t have pesto, try making a quick version with basil, garlic, olive oil, and nuts.
- Be cautious when broiling; stay nearby to prevent the topping from burning.
- This recipe can be prepared ahead and refrigerated before baking for convenience.
