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White Bean and Pesto Bake

White Bean and Pesto Bake

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If you’re searching for a delightful and wholesome meal that’s both comforting and easy to prepare, look no further than this White Bean and Pesto Bake. This dish is a crowd-pleaser that combines the creamy texture of cannellini beans with vibrant pesto and fresh cherry tomatoes, all baked to perfection. Ideal for busy weeknights or family gatherings, it takes just minutes to assemble before going into the oven. With its hearty flavors and nutritious ingredients, this bake will quickly become a staple in your home.

Ingredients

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  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • â…“ cup pesto (plus extra for topping)
  • ¼ teaspoon salt
  • 2 ½ cups halved cherry tomatoes
  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F.
  2. Heat vegetable broth in a microwave-safe container until boiling (about 2-3 minutes).
  3. In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and halved cherry tomatoes; stir well.
  4. Pour hot broth over the mixture and stir to combine.
  5. Cover with foil and bake for 60-65 minutes.
  6. Remove foil; if there's excess liquid, bake uncovered for an additional 3-4 minutes.
  7. Top with panko crumbs and Parmesan cheese; broil until golden brown.

Nutrition