counter create hit Print

White Bean and Pesto Bake That’ll Make You Forget You’re Eating Healthy

White bean and pesto bake with golden panko topping and visible beans and tomatoes

This simple white bean and pesto bake is a delicious dump-and-bake casserole that comes together in just minutes. With hearty beans, flavorful pesto, and a crispy topping, it’s perfect for busy weeknights or a comforting vegetarian dinner.

Ingredients

  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1/3 cup pesto (plus more for topping, if desired)
  • 1/4 teaspoon salt
  • 2 1/2 cups halved cherry tomatoes
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the vegetable broth in the microwave on high for 2–3 minutes, or until boiling.
  3. In an 8×8 baking dish, combine the rice, beans, pesto, salt, and cherry tomatoes. Stir well to mix.
  4. Carefully pour the hot broth over the ingredients and stir to combine.
  5. Cover the dish tightly with foil and bake for 60–65 minutes.
  6. Remove the foil carefully (beware of hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 3–4 minutes until the liquid evaporates.
  7. Sprinkle the panko crumbs and Parmesan cheese evenly on top and return to the oven. Broil for a few minutes until golden brown. Add more pesto on top, if desired.

Notes

  • You can substitute cannellini beans with navy beans or great northern beans if preferred.
  • For a vegan option, omit the Parmesan cheese or replace it with nutritional yeast.
  • This dish pairs wonderfully with a fresh green salad or roasted vegetables.
  • Leftovers store well in the fridge for up to 3 days.

Find it online: https://fiteatshub.com/ultimate-white-bean-pesto-bake-recipe/