White Bean and Pesto Bake
This White Bean and Pesto Bake is a delightful and comforting dish that’s perfect for any occasion. It’s a quick and easy dump and bake casserole, making it ideal for those busy weeknights when you want to serve your family something healthy without spending hours in the kitchen. The combination of creamy white beans, fresh pesto, and juicy cherry tomatoes creates a satisfying meal that is both nutritious and full of flavor.
Why You’ll Love This Recipe
- Quick and Easy: This recipe requires minimal prep time, allowing you to spend more time with your loved ones.
- One-Pan Wonder: With just one baking dish needed, cleanup is a breeze after enjoying your delicious meal.
- Versatile Ingredients: You can easily adapt this dish by adding your favorite veggies or proteins to customize it to your taste.
- Great for Meal Prep: Make it ahead of time, store it in the fridge, and simply reheat when you’re ready to eat.
- Satisfying and Healthy: Packed with plant-based protein from the beans, this dish offers a nutritious option that fills you up.
Tools and Preparation
Before you start making your White Bean and Pesto Bake, gather the necessary tools. Having everything on hand will make the cooking process smoother.
Essential Tools and Equipment
- 8×8 baking dish
- Microwave-safe bowl
- Mixing spoon
- Aluminum foil
Importance of Each Tool
- 8×8 baking dish: Ideal size for this casserole, ensuring even cooking throughout.
- Microwave-safe bowl: Perfect for heating vegetable broth quickly without needing a stove.
- Mixing spoon: Essential for thoroughly combining all ingredients for a consistent flavor in every bite.
Ingredients
This simple white bean and pesto bake is a great dump and bake casserole that only takes a few minutes to assemble. It’s perfect for a busy weeknight meal!
For the Bake
- 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 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. This will ensure it’s hot enough to cook your casserole evenly.
Step 2: Heat the Vegetable Broth
In a microwave-safe bowl, heat the vegetable broth on high for 2-3 minutes or until boiling. This step is crucial as hot broth helps to cook the rice properly.
Step 3: Combine Ingredients
In an 8×8 baking dish, combine the following:
1 cup long grain brown rice
1 (15 oz) can cannellini beans, rinsed and drained
⅓ cup pesto
1/4 teaspoon salt
2 ½ cups halved cherry tomatoes
Stir well to mix all ingredients together evenly.
Step 4: Add Hot Broth
Carefully pour the hot vegetable broth over the combined ingredients in the baking dish. Stir gently to ensure everything is nicely mixed.
Step 5: Bake Covered
Cover the dish tightly with aluminum foil. Place it in the preheated oven and bake for 60-65 minutes. This allows all flavors to meld while cooking the rice.
Step 6: Check for Liquid
After baking, carefully remove the foil (watch out for hot steam). Check if there’s any remaining liquid. If needed, return it uncovered to bake for an additional 3-4 minutes until evaporated.
Step 7: Add Toppings
Once cooked through, sprinkle panko crumbs and grated Parmesan cheese on top. Return it to the oven briefly under broil mode until golden brown. You can also add more pesto on top if desired before serving.
Enjoy this hearty White Bean and Pesto Bake as a fulfilling main course or as part of a larger spread!
How to Serve White Bean and Pesto Bake
Serving your White Bean and Pesto Bake can elevate the dining experience, making it more delightful and satisfying. Here are some creative serving suggestions to consider.
Family Style
- Serve the bake directly from the oven in the baking dish for a rustic presentation. Let everyone scoop out their portions for a cozy family meal.
With Extra Pesto
- Drizzle additional pesto on top right before serving. This adds a burst of flavor and makes the dish visually appealing.
Over Fresh Greens
- Place a generous portion of the bake over a bed of mixed greens. The freshness balances the hearty casserole and adds a nice crunch.
Accompanied by Crusty Bread
- Serve with slices of crusty bread or garlic bread on the side. This is perfect for soaking up any remaining broth from the bake.
With a Side Salad
- Pair with a simple side salad tossed in a light vinaigrette. The acidity complements the richness of the bake beautifully.
As Part of a Potluck
- Bring this dish to potlucks or gatherings. It’s an appealing vegetarian option that’s sure to please everyone!
How to Perfect White Bean and Pesto Bake
To ensure your White Bean and Pesto Bake turns out perfectly every time, follow these helpful tips.
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Use Quality Pesto: A good-quality pesto enhances flavor significantly. Opt for homemade or fresh store-bought varieties for best results.
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Check Rice Doneness: Make sure the rice is fully cooked before serving. If it seems undercooked, add a splash more broth and return it to the oven briefly.
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Vary Your Beans: While cannellini beans are great, feel free to mix in other beans like navy or garbanzo for added texture and flavor.
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Adjust Seasoning: Taste before serving! You may want to add more salt or pepper based on your personal preference.
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Customize Toppings: Experiment with different toppings like mozzarella cheese or nutritional yeast for added flavor depth.
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Make it Ahead: Prepare this dish in advance and refrigerate it until ready to bake. It can save time on busy nights!
Best Side Dishes for White Bean and Pesto Bake
Pairing your White Bean and Pesto Bake with delicious side dishes can enhance your meal’s overall appeal. Here are some fantastic options:
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Garlic Roasted Broccoli: Tender broccoli roasted with garlic offers a flavorful contrast that complements the creamy bake.
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Mediterranean Quinoa Salad: This refreshing quinoa salad with cucumbers, tomatoes, and feta adds brightness and texture.
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Grilled Zucchini: Lightly grilled zucchini seasoned with olive oil provides a simple yet delicious accompaniment.
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Herbed Couscous: Fluffy couscous tossed with fresh herbs brings an aromatic note that pairs well with this dish.
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Caprese Salad: Fresh mozzarella, basil, and tomatoes drizzled with balsamic glaze create a vibrant starter that enhances flavors.
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Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes contrasts nicely with the savory bake, offering balance to your plate.
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Steamed Green Beans: Crisp-tender green beans tossed in lemon juice provide brightness while keeping things light.
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Caesar Salad: A classic Caesar salad featuring romaine lettuce, croutons, and dressing adds crunch and richness alongside your meal.
Common Mistakes to Avoid
When making the White Bean and Pesto Bake, it’s easy to make a few common errors that can affect the final outcome. Here are some mistakes to watch out for.
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Ignoring the broth temperature: Using cold broth can lead to uneven cooking. Always heat the vegetable broth until it’s boiling before adding it to the dish.
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Not rinsing the beans: Failing to rinse cannellini beans can result in excess sodium and a less desirable texture. Make sure to rinse and drain them thoroughly for the best flavor.
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Overcrowding with tomatoes: Adding too many cherry tomatoes can make the dish watery. Stick to 2 ½ cups as recommended for an ideal consistency.
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Skipping the foil cover: Not covering the dish while baking may cause it to dry out. Always cover tightly with foil during the first part of baking.
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Underestimating broiling time: Broiling can quickly turn from golden brown to burnt. Keep a close eye on it during this stage for a perfect finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The White Bean and Pesto Bake will last for up to 3-4 days in the refrigerator.
Freezing White Bean and Pesto Bake
- Use a freezer-safe container or airtight bag.
- This dish can be frozen for up to 2 months for best quality.
Reheating White Bean and Pesto Bake
- Oven: Preheat your oven to 350°F (175°C) and heat covered for about 20-25 minutes.
- Microwave: Heat in a microwave-safe dish on high for about 3-5 minutes, stirring halfway through.
- Stovetop: Place in a skillet over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making a White Bean and Pesto Bake.
What can I customize in my White Bean and Pesto Bake?
You can add different vegetables like spinach or bell peppers. Also, try using different types of beans or cheeses according to your preference.
Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto adds a fresh touch and you can control the ingredients, which enhances flavor even more.
Is this recipe suitable for meal prep?
Yes! The White Bean and Pesto Bake stores well in both the fridge and freezer, making it perfect for meal prep.
How do I know when my bake is done?
The dish should be bubbly with minimal liquid left at the end of baking time. A golden crust on top indicates it’s ready!
Final Thoughts
The White Bean and Pesto Bake is not only delicious but also incredibly versatile. You can easily customize it with various vegetables or proteins based on your preferences. This comforting dish is perfect for busy weeknights or whenever you need something warm and satisfying. Give it a try—you won’t be disappointed!
White Bean and Pesto Bake
- Total Time: 1 hour 20 minutes
- Yield: Serves about 6 people 1x
Description
White Bean and Pesto Bake is a warm, comforting casserole that combines creamy white beans, zesty pesto, and juicy cherry tomatoes into a satisfying meal. Perfect for busy weeknights, this easy “dump-and-bake” dish requires minimal prep time and uses just one baking dish, making cleanup a breeze. Packed with plant-based protein and vibrant flavors, it’s an excellent choice for family dinners or meal prep. Customize it with your favorite vegetables or proteins for added variety. Enjoy this simple yet delicious vegetarian bake any night of the week!
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)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Heat the vegetable broth until boiling in a microwave-safe bowl (about 2-3 minutes).
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes; stir well.
- Pour hot broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 60-65 minutes.
- Remove foil, check for liquid; if necessary, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of the bake (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 6mg
