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One-Dish Pesto White Bean and Artichoke Bake
Rachel Kim

One-Dish Pesto White Bean and Artichoke Bake

Beans, artichokes and tomatoes make a sturdy meatless bake with almost no knife work. Pesto gathers the juices into a loose green sauce, and feta stays tangy after the oven. Drain everything properly; canned liquid is the difference between browned edges and bean soup.
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Prep Time 8 minutes
Cook Time 32 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 14 oz quartered artichoke hearts, drained
  • 1 can 14.5 oz diced tomatoes, well drained
  • 1/3 cup basil pesto
  • 6 oz feta cheese crumbled
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and add the cannellini beans, artichokes and tomatoes to a 3-quart baking dish.
  2. Spoon in the pesto, season with the salt and black pepper, and fold gently until everything has a thin green coating.
  3. Spread the mixture evenly and scatter the feta over the surface.
  4. Bake uncovered for 25 to 30 minutes, until the edges bubble and the feta browns in spots.
  5. Rest the bake for 5 minutes so the tomato juices settle around the beans.