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This White Bean and Pesto Bake brings together creamy beans, fresh pesto, and tender brown rice in a cozy, one-dish meal. It’s the kind of recipe that fits perfectly into busy weeknights or when sharing with friends and family. The combination of flavors is both comforting and bright, while keeping things light and nourishing.
I first tried this recipe when looking for a simple yet wholesome meal and it quickly became a go-to in our house. Everyone loves how the pesto adds a fresh punch without any fuss.
Ingredients
- Vegetable broth: Two cups to cook the rice evenly and add flavor, look for low sodium varieties for best control over salt
- Long grain brown rice: One cup for a nutritious base that holds texture well
- Cannellini beans: One 15 ounce can, rinsed and drained for creamy protein and fiber
- Pesto: One third cup, both for seasoning the bake and topping, choose high-quality or homemade for bright herbal notes
- Salt: Quarter teaspoon to balance flavors, use sea salt if possible
- Halved cherry tomatoes: Two and a half cups for a pop of color and slight acidity, opt for ripe ones
- Panko crumbs: Half cup to add a crunchy golden topping
- Grated Parmesan cheese: Quarter cup for a nutty richness, usual Parmigiano-Reggiano works beautifully
How to Make White Bean and Pesto Bake
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit so it will be ready and provide even heat for cooking the rice through.
- Heat the Broth:
- Place the vegetable broth in a microwave-safe bowl and heat on high for two to three minutes until boiling. Hot broth helps cook the rice perfectly in the baking dish.
- Combine Ingredients:
- In an eight-by-eight-inch baking dish add the uncooked brown rice. Mix in the rinsed cannellini beans. Stir in pesto and salt. Fold in halved cherry tomatoes gently until mixed but not crushed.
- Add Broth:
- Pour the hot vegetable broth evenly over the mixture and stir again to ensure everything is well combined. This distributes flavors and moisture.
- Bake Covered:
- Cover the dish tightly with aluminum foil and place it in the oven. Bake for 60 to 65 minutes until the rice is tender and has absorbed the liquid.
- Check Liquid Levels:
- Carefully remove the foil being cautious of steam. If there’s still liquid remaining, bake uncovered for an extra three to four minutes until the liquid evaporates.
- Add Toppings:
- Sprinkle the panko crumbs and grated Parmesan cheese on top. Return to the oven under the broiler for a few minutes until golden and bubbly. Feel free to add extra pesto before serving for an extra flavor boost. You’re ready to enjoy a delicious and satisfying White Bean and Pesto Bake that can brighten up any meal.
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Storage Tips
Keep leftovers in an airtight container and store in the refrigerator for up to three days. For longer storage, place in freezer-safe containers and freeze for up to two months. When reheating, use the oven with foil for best texture or microwave for a quicker option.
Ingredient Substitutions
You can substitute cannellini beans for navy beans or great northern beans without impacting the overall texture and flavor much. If you do not have brown rice, try using quinoa or white rice but adjust baking time accordingly. For a vegan version omit the Parmesan or use a plant-based alternative.
Serving Suggestions
Serve this bake alongside a fresh salad such as a simple mixed greens salad with vinaigrette or a Caprese salad for a classic pairing. Crusty bread like sourdough or garlic bread makes a perfect side for soaking up any extra sauce. It is also a great option for potlucks baked in individual dishes for easy serving.
Cultural Context
Pesto originates from Italy’s Liguria region, traditionally made with basil pine nuts Parmesan and olive oil. Pairing pesto with beans and rice brings together Mediterranean flavors with hearty, comforting ingredients often found in many global cuisines. This dish reflects a blend of rustic home cooking with fresh herbaceous highlights.
Pro Tips
- Toast the panko crumbs lightly in a dry pan before sprinkling on top to add extra crunch
- Do not skip heating the broth warm broth cooks the rice evenly and prevents undercooked grains
- Watch the broiler carefully to avoid burning the topping it should turn golden brown in just a couple of minutes
Common Recipe Questions
- → Can I substitute different beans in this dish?
Yes, navy beans or great northern beans work well as alternatives, offering a similar creamy texture and mild flavor.
- → What side dishes complement this bake?
Pairing it with a fresh mixed greens salad, crusty sourdough, or garlic bread enhances the overall meal experience.
- → How can I adjust the bake to suit dietary preferences?
Omit the Parmesan or swap it for a vegan cheese to make the dish vegan-friendly without losing flavor.
- → Is reheating this dish straightforward?
Reheat in the oven covered with foil to retain moisture, or use a microwave stirring halfway for even warmth.
- → Any tips for perfecting the bake?
Heat the vegetable broth beforehand, check liquid levels after baking, and broil carefully for a golden crust without burning.