Description
White Bean and Pesto Bake is a comforting and nutritious dish that combines creamy cannellini beans with aromatic pesto and vibrant cherry tomatoes, all baked to perfection. This one-pan wonder is not only quick to prepare but also creates a warm, satisfying meal ideal for busy weeknights or family gatherings.
Ingredients
Scale
- 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 (190°C).
- Heat the vegetable broth in a microwave-safe bowl until boiling (about 2-3 minutes).
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes; mix well.
- Pour the hot broth over the mixture and stir gently.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- After baking, check for liquid absorption; uncover and bake for an additional 3-4 minutes if necessary.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 7mg