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White Bean and Pesto Bake Recipe

White Bean and Pesto Bake Recipe
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★★★★★

5.2 from 23 reviews

This White Bean and Pesto Bake is a flavorful and satisfying vegetarian dish that combines the creaminess of cannellini beans with the freshness of cherry tomatoes and the richness of pesto, all baked to perfection with a crispy panko and Parmesan topping.

Ingredients

Scale

Vegan Pesto

  • 2 cups vegetable broth
  • 1 cup long grain brown rice

White Bean Mixture

  • 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

Topping

  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat the oven: Preheat the oven to 375 degrees.
  2. Heat the broth: Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
  3. Combine ingredients: In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
  4. Add broth: Carefully pour the hot broth over the ingredients and stir to combine.
  5. Bake covered: Cover the dish tightly with foil and bake for 60-65 minutes.
  6. Check and bake uncovered: Remove the foil carefully and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
  7. Add topping: 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.

Notes

  • This dish can be served as a main course or a side dish.
  • Feel free to customize the recipe by adding your favorite vegetables or herbs.

Nutrition

Keywords: White Bean, Pesto, Bake, Vegetarian, Italian, Main Dish

Find it online: https://tastybella.com/white-bean-and-pesto-bake-recipe/