If you’re craving a dish that feels like a warm hug on a plate, let me introduce you to the incredible White Bean and Pesto Bake Recipe. This delightful creation combines tender white beans, vibrant cherry tomatoes, and the herby zing of pesto all perfectly baked together with brown rice in a way that’s both nutritious and comforting. It’s a dish that manages to be hearty without feeling heavy, and it’s bursting with colors, textures, and flavors that never get old. Trust me, once you try this recipe, it’s going to become a beloved staple in your kitchen.
Ingredients You’ll Need
Simple and approachable ingredients come together to make the magic happen in this White Bean and Pesto Bake Recipe. Each element is thoughtfully chosen for its flavor, texture, and how it helps create the perfect balance in the final dish.
- Vegetable broth: Adds moisture and depth of flavor while cooking the rice right in the baking dish.
- Long grain brown rice: Offers a chewy texture and wholesome base that absorbs all the tasty juices.
- Cannellini beans: Provide creamy protein and a subtle nutty flavor that complements the pesto beautifully.
- Pesto: Injects freshness with basil, garlic, pine nuts, and olive oil, bringing everything to life.
- Cherry tomatoes: Bursting with juiciness and sweetness, they add bright pops of color and flavor.
- Panko crumbs: Sprinkle on top for a perfectly crispy, golden finish that contrasts the creamy interior.
- Grated Parmesan cheese: Brings a salty, savory note that melts into the crust, enriching every bite.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees Fahrenheit. This ensures your bake goes into an oven that’s just right, so the rice cooks evenly and the top crisps beautifully.
Step 2: Heat the Broth
Warm the vegetable broth in a microwave-safe bowl until it’s boiling hot. Pouring hot broth over the rice mixture jump-starts the cooking process, helping the rice soak up flavor and cook perfectly during baking.
Step 3: Combine Ingredients in a Baking Dish
Grab an 8×8 baking dish and mix together the brown rice, rinsed and drained cannellini beans, pesto, a pinch of salt, and halved cherry tomatoes. This is where the layers of flavor come together, with the pesto and tomatoes bringing earthy, fresh, and tangy notes.
Step 4: Add the Broth and Stir
Carefully pour the boiling broth over your rice and bean mixture, then give everything a good stir to combine. This distributes the liquid evenly so the rice cooks through and the beans stay tender without drying out.
Step 5: Bake Covered
Cover the dish tightly with aluminum foil to trap steam, and bake in the oven for about 60 to 65 minutes. This gentle baking hydrates the rice and softens the beans while melding the flavors beautifully.
Step 6: Check and Uncover
After the baking time, remove the foil and peek inside to see if the liquid is absorbed and the rice is tender. If there’s still excess moisture, bake uncovered for a few more minutes to let the top dry out just right.
Step 7: Add Crunch and Broil
Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top. Pop the dish under the broiler just until the topping turns a gorgeous golden brown and crisp, adding fabulous texture and cheesy flavor to the bake.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
A simple sprinkle of fresh basil leaves or a drizzle of extra pesto right before serving brightens this dish up even more. Adding a few cracked black pepper flakes or a zest of lemon can also add an exciting finishing touch that makes each mouthful pop.
Side Dishes
This bake pairs wonderfully with a fresh, crisp salad or sautéed greens like spinach or kale, helping balance the richness with some refreshing crunch and vibrant color. For a heartier meal, roasted vegetables or garlic bread would be perfect companions.
Creative Ways to Present
Serve it straight from the baking dish for a cozy family-style meal, or plate individual portions topped with a little dollop of crème fraîche or Greek yogurt to introduce a tangy creaminess. You could even halve some avocado and serve slices alongside to add creaminess and healthy fats.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days. This bake keeps its flavor, and the rice stays tender, making it perfect for quick lunches or dinners later in the week.
Freezing
The White Bean and Pesto Bake Recipe freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for a comforting meal anytime you want.
Reheating
Reheat leftovers gently in the oven at around 350 degrees Fahrenheit until hot through to maintain the texture of the rice and beans. You can also microwave single portions – just cover them to keep moisture in and avoid drying out.
FAQs
Can I use a different type of rice in this recipe?
Absolutely! While long grain brown rice works beautifully here, you can experiment with other whole grains like quinoa or farro for different textures. Just adjust baking time as needed since cooking times vary.
Is this dish suitable for vegans?
Yes, it’s mostly vegan except for the Parmesan cheese on top. To keep it vegan, substitute with a plant-based vegan cheese or nutritional yeast, which still gives you that savory, cheesy flavor.
Can I make this gluten-free?
Definitely! Just swap the panko crumbs for gluten-free breadcrumbs or crushed nuts like almonds or walnuts for a tasty, gluten-free crunchy topping.
How do I store leftovers to keep them from drying out?
Make sure to cover leftovers tightly with plastic wrap or keep them in airtight containers to lock in moisture. Adding a small splash of broth when reheating helps rehydrate the rice and beans as well.
Can I add other vegetables to the White Bean and Pesto Bake Recipe?
Yes! Feel free to mix in veggies like spinach, zucchini, or bell peppers before baking. Just chop them finely so they cook evenly together with the rice and beans.
Final Thoughts
This White Bean and Pesto Bake Recipe is one of those dishes you’ll find yourself craving over and over again. It’s simple to make, packed with wholesome ingredients, and has the perfect balance of comforting warmth and fresh, bright flavors. If you’re looking to add a new go-to meal that’s both satisfying and a snap to prepare, this is your answer. Give it a try and watch it become a family favorite in no 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 Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This White Bean and Pesto Bake is a hearty, flavorful vegetarian casserole blending tender brown rice, creamy cannellini beans, fresh pesto, and juicy cherry tomatoes. Topped with crispy panko crumbs and savory Parmesan cheese, this dish offers a comforting and nutritious 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 (190°C) to prepare for baking the dish.
- Heat Broth: Warm the vegetable broth in a microwave-safe bowl until it reaches a boiling point, ensuring it is hot enough to cook the rice in the baking dish.
- Combine 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. Mix these ingredients thoroughly to distribute flavors evenly.
- Add Broth: Pour the hot vegetable broth evenly over the rice and bean mixture, stirring gently to combine all ingredients well.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture, then bake for 60 to 65 minutes. This allows the rice to cook through and absorb the flavors.
- Check and Continue Baking: After the initial baking, remove the foil to check if the rice has absorbed most of the liquid. If there is still excess moisture, continue baking uncovered for an additional 5 to 10 minutes to evaporate it.
- Add Toppings and Broil: Sprinkle the top evenly with panko crumbs and grated Parmesan cheese. Place the dish under the broiler until the topping turns golden brown and crispy, approximately 2 to 4 minutes. Watch carefully to prevent burning.
Notes
- Make sure the vegetable broth is boiling hot to help cook the brown rice properly during baking.
- Use fresh or homemade pesto for the best flavor, or store-bought if you are short on time.
- If you prefer a gluten-free version, substitute panko crumbs with gluten-free breadcrumbs.
- Keep an eye on the dish while broiling to avoid burning the cheese and breadcrumbs.
- This dish can be served as a main course or as a side alongside grilled vegetables or lean proteins.
