If you’re on the hunt for a dish that’s cozy, wholesome, and bursting with vibrant flavors, this White Bean and Pesto Bake Recipe is exactly what you need in your kitchen rotation. Creamy cannellini beans mingle with nutty-brown rice, fresh pesto, and juicy cherry tomatoes, all baked to bubbly perfection and topped with a golden, crunchy Parmesan-panko crust that elevates this simple casserole to pure comfort food bliss. Whether you’re making dinner for your family or prepping a meal to impress friends, this recipe delivers on taste and heartiness with every spoonful.
Ingredients You’ll Need
These ingredients are straightforward and easily accessible, yet each one plays a crucial role in creating the perfect balance of flavors and textures for the White Bean and Pesto Bake Recipe. From the creamy beans and aromatic pesto to the crispy breadcrumb topping, every element adds its own charm to the dish.
- 2 cups vegetable broth: This infuses the rice with rich, savory depth while keeping the dish vegetarian-friendly.
- 1 cup long grain brown rice: Provides a nutty, chewy base that soaks up flavors beautifully.
- 1 (15 oz) can cannellini beans, rinsed and drained: Adds creamy texture plus protein, making the dish satisfyingly hearty.
- â…“ cup pesto: Brings a fresh, herby brightness that livens everything up.
- 2 ½ cups halved cherry tomatoes: These pop with sweetness and a lovely juiciness that balances the beans and rice.
- ½ cup panko crumbs: Creates that wonderfully crispy topping everyone loves.
- ¼ cup grated Parmesan cheese: Adds a nutty, salty finish to the crust and complements the pesto’s flavors.
How to Make White Bean and Pesto Bake Recipe
Step 1: Preheat the Oven
Set your oven to 375°F to ensure it’s perfectly heated when the time comes to bake this wonderful casserole. This ensures that the dish cooks evenly and that the crust crisps up just right at the end.
Step 2: Heat the Vegetable Broth
Warm the vegetable broth in the microwave or on the stove until it’s boiling hot. Hot broth helps the rice cook properly in the baking dish, absorbing all the flavors from the other ingredients as it simmers.
Step 3: Combine the Base Ingredients
In a sturdy 8×8-inch baking dish, toss together the brown rice, rinsed cannellini beans, vibrant pesto, a pinch of salt, and the fresh halved cherry tomatoes. This creates a colorful and hearty mixture that forms the base of your bake.
Step 4: Add Hot Broth and Stir
Pour the boiling vegetable broth over your rice and bean mixture, then stir everything well so that the rice can start soaking up that flavorful liquid. This step is crucial for ensuring a creamy and tender texture after baking.
Step 5: Bake Covered
Cover the baking dish tightly with aluminum foil to lock in steam and moisture, then pop it into the preheated oven. Let it bake for about 60 to 65 minutes, allowing the rice to soften and absorb all those delicious flavors.
Step 6: Check Liquids and Continue Baking Uncovered if Needed
After the initial baking, remove the foil and check if there’s still enough liquid in the dish. If it looks too wet, let it bake uncovered for a bit longer to dry out slightly and create a better texture.
Step 7: Add the Crunchy Topping and Broil
Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top of the casserole, then switch your oven to broil. Broil the bake for a few minutes until the topping turns golden brown and crispy, adding a perfect contrasting crunch to the creamy interior.
How to Serve White Bean and Pesto Bake Recipe
Garnishes
A handful of fresh basil leaves or a few extra dollops of pesto on top add a pop of color and amplify the fresh herbal notes. A sprinkle of crushed red pepper flakes can introduce a little kick that brightens the flavors even more.
Side Dishes
This bake pairs beautifully with a crisp green salad dressed in a light lemon vinaigrette, or some garlic-roasted vegetables for an extra layer of warmth and texture. A slice of crusty bread also works wonders for soaking up any delicious juices left behind.
Creative Ways to Present
Serve in rustic individual ramekins for a charming, personalized touch, or scoop portions onto colorful plates and drizzle with an extra swirl of pesto to make the meal feel special and inviting. Adding toasted pine nuts on top can provide an unexpected texture boost that guests will adore.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld and deepen, making your next meal just as delicious. Be sure to give it a good stir before reheating to evenly distribute the ingredients.
Freezing
This White Bean and Pesto Bake Recipe freezes well if stored properly in a freezer-safe container or wrapped tightly with foil and plastic wrap. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, usually about 20-25 minutes. To revive the crispy topping, remove the cover during the last 5 minutes of heating or quickly broil again for a minute or two.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice will cook faster and result in a softer texture. If you opt for white rice, reduce the baking time slightly and keep an eye on the liquid levels to prevent overcooking.
Is this recipe vegan-friendly?
You can make this recipe vegan by using a plant-based pesto and replacing Parmesan cheese with a vegan alternative or nutritional yeast, which still adds that cheesy flavor without dairy.
Can I substitute another type of bean?
Definitely! Great northern beans or butter beans would work well here. Just be sure to rinse and drain canned beans before using to keep the dish from becoming too soggy.
How spicy is this dish?
This dish is quite mild and comforting as is. If you like a little heat, feel free to add a pinch of chili flakes or some spicy sausage on the side to wake up your taste buds.
Can I prepare this recipe gluten-free?
Yes, simply swap the panko crumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This White Bean and Pesto Bake Recipe is one of those rare dishes that feels like a warm hug on a plate and tastes even better than it looks. It’s simple enough for a weeknight dinner but special enough to serve when guests come over. Once you try it, it’s bound to become your go-to comfort meal that everyone asks for again and again. Give it a whirl and watch how those wholesome flavors make everyone smile.
Print
White Bean and Pesto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A comforting and flavorful White Bean and Pesto Bake featuring wholesome brown rice, creamy cannellini beans, vibrant cherry tomatoes, and a rich pesto sauce. This baked dish is topped with crunchy panko crumbs and Parmesan cheese for a satisfying golden finish.
Ingredients
Main Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Heat Broth: Warm the vegetable broth in a microwave-safe bowl until it reaches a boil; this ensures it will cook the rice properly during baking.
- Combine Ingredients: In an 8×8-inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes evenly.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture and stir well to evenly distribute the liquid and flavors.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 to 65 minutes, allowing the rice to absorb the broth and become tender.
- Check Liquid Levels: Remove the foil to check if the liquid has been absorbed. If there is still excess liquid, continue baking uncovered until fully absorbed and rice is tender.
- Add Toppings and Broil: Sprinkle the top evenly with panko crumbs and grated Parmesan cheese, then switch the oven to broil. Broil for a few minutes until the topping is golden brown and crispy. Watch closely to prevent burning.
Notes
- You can substitute cannellini beans with great northern or navy beans if preferred.
- For a nuttier flavor, consider using homemade pesto or store-bought basil pesto.
- If you don’t have panko crumbs, regular breadcrumbs can be used, though panko adds extra crunch.
- Covering the dish with foil during baking helps cook the rice evenly while retaining moisture.
- Broiling the topping adds a delicious crispy texture—do not leave unattended.
- This dish can be prepared ahead of time and refrigerated; just add a few extra minutes to baking time if baking cold.
