White Bean and Pesto Bake
This White Bean and Pesto Bake is a hearty casserole that combines creamy pesto with tender beans and juicy tomatoes, offering a satisfying dish perfect for busy weeknights or casual gatherings. The effortless “dump and bake” method allows you to enjoy a nutritious meal without extensive preparation. With protein-packed white beans and the option to customize with your favorite vegetables, this bake is not only delicious but also versatile, making it a go-to recipe for any occasion. Serve it hot alongside a fresh salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
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 more for topping)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 425°F.
- Heat vegetable broth in the microwave until boiling (about 4-5 minutes).
- In an 8×8 baking dish, mix together the rice, cannellini beans, pesto, salt, and cherry tomatoes.
- Pour hot vegetable broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 65-75 minutes.
- Remove foil and check liquid levels; if necessary, bake uncovered for an additional 5-10 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
Nutrition
- Serving Size: 1/6 of the dish (approximately 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 15mg
Find it online: https://easykitchenlove.com/white-bean-and-pesto-bake/