Description
White Bean and Pesto Bake is a comforting, hearty dish that effortlessly combines creamy cannellini beans, vibrant pesto, and juicy cherry tomatoes. This easy-to-prepare casserole is perfect for busy weeknights or casual gatherings, making it a versatile option for any meal occasion. With its minimal prep time and delightful flavors, it’s bound to impress family and friends alike. Whether enjoyed as a standalone meal or paired with a fresh salad, this bake promises satisfaction in every bite.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto (plus extra for topping)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the vegetable broth in a microwave-safe bowl until boiling, about 2-3 minutes.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
- Pour the hot broth over the mixture and gently combine.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- After baking, check liquid levels; if needed, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil for a few minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg