Why Make This Recipe

White Bean and Pesto Bake is a warm and delicious dish that brings comfort to any dinner table. It combines protein-rich beans with the fresh flavors of pesto and the satisfying texture of rice, creating a meal that is both hearty and healthy. This casserole is perfect for busy weeknights or gathering with friends and family. Plus, it’s simple to make and allows for various ingredient swaps to suit your taste.

How to Make White Bean and Pesto Bake

Ingredients:

1 cup Long Grain Brown Rice (Can substitute with quinoa for variety.)
2 cans Rinsed Cannellini Beans (Can substitute with black beans or kidney beans.)
1 cup Pesto (Store-bought or homemade works beautifully.)
1 cup Halved Cherry Tomatoes (Diced bell peppers can also be used.)
1 tsp Salt (Enhances overall flavor.)
2 cups Vegetable Broth (Ensure broth is hot before adding.)
1 cup Panko Crumbs (Consider using seasoned breadcrumbs.)
1 cup Grated Parmesan Cheese (Alternatives include mozzarella or feta.)

Directions:

Preheat your oven to 375°F (190°C).
In a large bowl, combine the brown rice, rinsed cannellini beans, pesto, halved cherry tomatoes, and salt. Mix well.
Pour the hot vegetable broth into the mixture and stir until everything is evenly coated.
Transfer the mixture into a greased baking dish, spreading it out evenly.
In a separate bowl, combine the panko crumbs and grated Parmesan cheese. Sprinkle this mixture over the casserole.
Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool slightly before serving.

How to Serve White Bean and Pesto Bake

Serve the White Bean and Pesto Bake warm. This dish makes a great main course on its own, or you can pair it with a fresh salad or crusty bread. For added flavor, drizzle some extra pesto over the top before serving.

How to Store White Bean and Pesto Bake

Store any leftover casserole in an airtight container in the refrigerator. It will last up to 3-4 days. To reheat, simply place it in the oven or microwave until warmed through.

Tips to Make White Bean and Pesto Bake

For a creamier texture, mix in a cup of ricotta cheese along with the other ingredients.
Add spinach or kale to the mix for added nutrients and a pop of color.
Adjust the salt based on your preference and the saltiness of the pesto you choose.

Variation

Feel free to change up the beans according to your preference. Black beans or kidney beans can lend a unique flavor to the dish. You can also mix in seasonal vegetables like zucchini or bell peppers for added taste and nutrition.

FAQs

Can I use cooked rice instead of uncooked?
Yes, you can use cooked rice, but reduce the amount of vegetable broth since the rice will not absorb as much.

Is this recipe suitable for vegans?
To make it vegan, use a dairy-free pesto and omit the cheese or replace it with a dairy-free cheese alternative.

Can I freeze this dish?
Yes, you can freeze it before or after baking. Just make sure to use a freezer-safe container. To enjoy later, thaw it in the fridge and reheat in the oven.

Enjoy making and sharing this cozy White Bean and Pesto Bake with loved ones!