White Bean and Pesto Bake
This White Bean and Pesto Bake is a delightful dish that comes together in no time. Perfect for busy weeknights or gatherings, this casserole is not only easy to prepare but also packed with flavor and nutrition. The creamy cannellini beans combined with vibrant pesto and fresh cherry tomatoes create a comforting meal that everyone will love. With minimal prep work and a simple dump and bake method, you can enjoy a hearty vegetarian dinner without the fuss.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes only 10 minutes to prepare, making it ideal for hectic evenings.
- Flavorful and Satisfying: The combination of creamy beans, savory pesto, and juicy tomatoes creates a rich taste experience.
- Versatile Meal: Serve it as a main dish or a side; it’s perfect for any occasion from family dinners to potlucks.
- Healthy Ingredients: Packed with protein from the beans and healthy fats from the pesto, it’s a nutritious choice.
- One-Pan Wonder: Minimal cleanup required since everything bakes in one dish!
Tools and Preparation
To create this delicious White Bean and Pesto Bake, you’ll need some essential tools. Having the right equipment makes the cooking process smoother.
Essential Tools and Equipment
- 8×8 baking dish
- Microwave-safe bowl
- Aluminum foil
- Mixing spoon
Importance of Each Tool
- 8×8 baking dish: This size is perfect for even cooking and easy serving.
- Microwave-safe bowl: Quickly heating broth ensures your ingredients combine well for optimal cooking.
Ingredients
For the Casserole
- 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, if desired)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
For the Topping
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
How to Make White Bean and Pesto Bake
Step 1: Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking.
Step 2: Heat the Broth
Heat the vegetable broth in a microwave-safe bowl on high for 2-3 minutes or until boiling.
Step 3: Combine Ingredients
In an 8×8 baking dish, combine:
Rice
Cannellini beans
Pesto
Salt
Halved cherry tomatoes
Stir well to mix all ingredients thoroughly.
Step 4: Add Broth
Carefully pour the hot broth over the combined ingredients in the baking dish. Stir again to ensure everything is evenly coated.
Step 5: Bake Covered
Cover your baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 60-65 minutes.
Step 6: Check Liquid Levels
After 60-65 minutes, remove the foil carefully (watching out for steam). Check if there’s any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until liquid evaporates.
Step 7: Add Toppings
Sprinkle panko crumbs and grated Parmesan cheese on top of your casserole. Return it to the oven and broil for a few more minutes until golden brown. For extra flavor, top with additional pesto before serving!
How to Serve White Bean and Pesto Bake
White Bean and Pesto Bake is a versatile dish that can be served in various ways to enhance your dining experience. Whether you want a light meal or a hearty feast, these serving suggestions will elevate your casserole.
As a Main Dish
- Serve it hot straight from the oven for a comforting main course that is filling and nutritious.
With Extra Pesto Drizzle
- Drizzle additional pesto on top just before serving for an extra burst of flavor and color.
Garnished with Fresh Herbs
- Sprinkle freshly chopped basil or parsley over the top to add freshness and a pop of color.
Accompanied by Crusty Bread
- Pair with slices of crusty bread to soak up the delicious broth, perfect for those who love dipping.
With a Side Salad
- A simple green salad dressed with vinaigrette complements the rich flavors of the bake and adds a refreshing crunch.
How to Perfect White Bean and Pesto Bake
To ensure your White Bean and Pesto Bake turns out perfectly every time, consider these helpful tips.
- Use Quality Pesto: A good quality pesto enhances the overall flavor of the dish. If possible, opt for homemade or fresh store-bought varieties.
- Adjust Cooking Time: Keep an eye on your bake during cooking. If it appears too liquidy, allow it to bake uncovered for an extra few minutes.
- Experiment with Beans: While cannellini beans are great, feel free to mix in other types like navy or great northern beans for variety.
- Add Vegetables: Feel free to toss in other vegetables like spinach or zucchini for added nutrition and flavor.
- Broil for Crispiness: Broiling at the end gives a delightful crispy topping. Watch closely to avoid burning!
- Store Leftovers Properly: Keep any leftovers in an airtight container in the fridge for up to three days, making it easy to reheat for quick meals.
Best Side Dishes for White Bean and Pesto Bake
Pairing side dishes with your White Bean and Pesto Bake can create a well-rounded meal. Here are some excellent options to consider:
- Garlic Bread: Toasted bread with garlic butter makes a savory side that complements the casserole perfectly.
- Roasted Vegetables: Simple roasted seasonal veggies add color, flavor, and nutrition alongside your dish.
- Caesar Salad: A classic Caesar salad brings crisp greens and creamy dressing that pairs well with the richness of the bake.
- Steamed Asparagus: Lightly steamed asparagus adds a fresh touch with its vibrant color and crisp texture.
- Quinoa Salad: A chilled quinoa salad with herbs and lemon provides a light contrast to the warm bake.
- Coleslaw: This crunchy side offers a nice balance of flavors; try a tangy vinaigrette-based slaw for added zest.
Common Mistakes to Avoid
This section highlights common pitfalls when making the White Bean and Pesto Bake, ensuring your dish turns out perfectly every time.
- Using cold broth: Always heat your vegetable broth before pouring it into the baking dish. Cold broth can lead to uneven cooking and a longer bake time.
- Skipping the rinse: Rinse your canned cannellini beans thoroughly. Skipping this step can result in a dish that’s too salty and affects the overall flavor.
- Not covering while baking: Cover the baking dish tightly with foil during the first part of baking. This helps retain moisture and ensures the rice cooks properly.
- Overcooking or undercooking: Keep an eye on your bake’s liquid levels. If there’s still too much liquid after the initial baking time, give it a few more minutes uncovered to evaporate.
- Ignoring topping options: Feel free to customize your topping! Adding herbs or extra cheese can elevate the dish’s flavor profile.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The White Bean and Pesto Bake is best consumed within 3-4 days for optimal freshness.
Freezing White Bean and Pesto Bake
- Allow the dish to cool completely before freezing.
- Use freezer-safe containers or heavy-duty freezer bags.
- It can be frozen for up to 2-3 months.
Reheating White Bean and Pesto Bake
- Oven: Preheat to 350°F (175°C) and cover with foil for about 20 minutes.
- Microwave: Heat in short intervals (1-2 minutes), stirring in between until warmed through.
- Stovetop: Transfer to a skillet over medium heat, adding a splash of water if needed, stir until heated.
Frequently Asked Questions
What makes this White Bean and Pesto Bake so easy?
This recipe is a dump and bake casserole, requiring minimal prep work. Just mix all ingredients in one dish and let the oven do the rest!
Can I use other types of beans?
Yes! While cannellini beans are used here, feel free to substitute with navy beans or great northern beans for a similar texture.
Is this recipe vegetarian-friendly?
Absolutely! The White Bean and Pesto Bake is completely vegetarian and packed with plant-based protein from the beans.
How can I customize my White Bean and Pesto Bake?
You can add vegetables like spinach or bell peppers for extra nutrition. Experimenting with different pesto flavors can also enhance taste!
Is it possible to make this dish ahead of time?
Yes! You can assemble everything ahead of time and store it in the refrigerator until you’re ready to bake.
Final Thoughts
The White Bean and Pesto Bake is not only simple but also versatile. It’s perfect for busy weeknights or meal prep sessions. Feel free to customize it by adding your favorite veggies or changing up the cheese. Enjoy this comforting dish that everyone will love!
White Bean and Pesto Bake
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
Description
Indulge in the comforting flavors of this White Bean and Pesto Bake, a delightful dish that combines creamy cannellini beans with vibrant pesto and juicy cherry tomatoes. Perfect for busy weeknights or casual gatherings, this one-pan meal comes together in just 10 minutes of prep. The savory aroma fills your kitchen as it bakes, creating a hearty vegetarian casserole that everyone will love. With its rich textures and nutritious ingredients, this recipe is not only easy to make but also packed with protein and healthy fats. Enjoy it straight from the oven or topped with fresh herbs for an extra burst of flavor.
Ingredients
- 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)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling.
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and cherry tomatoes; stir well.
- Pour hot broth over the mixture and stir again.
- Cover with aluminum foil and bake for 60-65 minutes.
- Check liquid levels; if needed, bake uncovered for an additional few minutes.
- Sprinkle panko crumbs and Parmesan on top, broil until golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 340
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 5mg
