Print

White Bean and Pesto Bake Recipe

Print Recipe

★★★★★

4.3 from 52 reviews

A comforting White Bean and Pesto Bake featuring tender brown rice, creamy cannellini beans, fresh pesto, and juicy cherry tomatoes, all baked to perfection with a crispy Parmesan and panko topping. This flavorful, hearty dish is perfect for a wholesome family meal.

Ingredients

Scale

Main Ingredients

  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • ⅓ cup pesto (plus more for topping, if desired)
  • ¼ teaspoon salt
  • 2 ½ cups halved cherry tomatoes

Topping

  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to ensure it’s hot and ready for baking your dish.
  2. Heat Broth: Warm the vegetable broth in the microwave on high for 4-5 minutes until it reaches a rolling boil to help cook the rice evenly.
  3. Combine Ingredients: In an 8×8 inch baking dish, mix together the brown rice, rinsed cannellini beans, ⅓ cup pesto, salt, and halved cherry tomatoes until evenly distributed.
  4. Add Broth: Carefully pour the hot vegetable broth over the rice and bean mixture, then stir lightly to combine all ingredients.
  5. Cover and Bake: Cover the baking dish tightly with foil to trap steam and bake in the preheated oven for 65 to 75 minutes, allowing the rice to cook fully and absorb the liquid.
  6. Check and Uncover: Remove the foil carefully, watching out for hot steam. Check if any liquid remains; if so, continue baking uncovered for an additional 5 to 10 minutes to evaporate excess liquid.
  7. Add Topping and Broil: Sprinkle panko crumbs and grated Parmesan cheese evenly over the top. Place under the oven broiler for a few minutes until the topping is golden brown and crispy. Optionally, add more pesto on top before serving.

Notes

  • Use an 8×8 baking dish for best results—larger dishes may affect cooking times.
  • Cooking time may vary slightly depending on your oven and the exact size of your rice grains.
  • For a vegan option, omit Parmesan cheese or substitute with a vegan cheese alternative.
  • Be cautious when removing the foil to avoid steam burns.
  • Leftovers can be refrigerated and reheated in the oven or microwave.

Keywords: white bean bake, pesto bake, cannellini beans recipe, vegetarian bake, cherry tomato bake, baked rice casserole, easy vegetarian dinner

Find it online: https://epicrecipebox.com/white-bean-and-pesto-bake-recipe/