White Bean and Pesto Bake
A creamy, herby white bean and pesto bake with a golden breadcrumb crust. Just 10 minutes hands-on and 35 minutes total. The perfect easy weeknight dinner.
Equipment
- Medium (2-quart) Baking Dish
- Small Mixing Bowl
- Wooden Spoon or Spatula
Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1/2 cup good-quality basil pesto
- 1/4 cup heavy cream or full-fat coconut milk
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan (or vegan alternative)
- 1 tablespoon olive oil
- to taste salt and black pepper
Instructions
- Set your oven to 375°F. In your baking dish, stir together the drained beans, pesto, and heavy cream or coconut milk. Add a small pinch of salt and a few cracks of black pepper.
- In a small bowl, toss the panko with the olive oil and grated Parmesan. Use your fingers to work the oil into the crumbs until well coated.
- Sprinkle the breadcrumb mixture evenly over the beans. Do not press it down.
- Bake uncovered for 20-25 minutes, until the sauce is bubbling and the crust is deeply golden. If needed, broil for the last 30 seconds, watching carefully.
- Let the bake rest on the counter for 5 minutes before serving. This allows the sauce to settle into the beans.
Notes
Tip: Drain and rinse the canned beans well to avoid a watery bake. Taste your pesto first — if it's very salty, go light on extra salt. For make-ahead, assemble without topping up to 24 hours ahead; add topping right before baking. For vegan/dairy-free, use dairy-free pesto, vegan Parmesan, and full-fat coconut milk. For gluten-free, use GF panko or crushed pork rinds. Store leftovers in the fridge for up to 4 days; reheat in the oven with a splash of water or extra pesto to restore moisture.