Description

Looking for a comforting yet simple meal? This White Bean and Pesto Bake is your answer! Combining creamy cannellini beans with vibrant pesto and juicy cherry tomatoes, this dish is not only easy to prepare but also bursting with flavor. Perfect for busy weeknights or casual family gatherings, it can be made ahead of time and stored for quick meals. With its customizable ingredients, you can make it your own with added greens or different beans.

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

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Instructions

Preheat your oven to 375°F (190°C).
Heat vegetable broth in the microwave until boiling (about 2-3 minutes).
In an 8×8 baking dish, combine rice, rinsed cannellini beans, pesto, salt, and cherry tomatoes; stir well.
Pour hot broth over the mixture and stir again.
Cover with foil and bake for 60-65 minutes.
After baking, check for remaining liquid; if present, bake uncovered for another 3-4 minutes.
Top with panko crumbs and Parmesan; broil until golden brown (about a few minutes).

Nutrition

Serving Size: 1/6 of the bake (approximately 300g)
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 11g
Cholesterol: 10mg