White Bean and Pesto Bake Recipe
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!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 cups
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the White Bean and Pesto Bake:
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/3 cup pesto (plus more for topping, if desired)
- 1/4 teaspoon salt
- 2 1/2 cups halved cherry tomatoes
For Topping:
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees. Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
- Carefully pour the hot broth over the ingredients and stir to combine.
- Cover the dish tightly with foil and bake for 60-65 minutes.
- Remove the foil carefully (watch for hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
- Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 3mg
Find it online: https://bitezly.com/white-bean-and-pesto-bake-recipe/
