Navy Bean-And-Artichoke Casserole With Goat Cheese

Name: Navy Bean-And-Artichoke Casserole With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-ounce) slices whole-wheat bread; 2 (15-ounce) cans navy beans, undrained; 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme; 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage; 1/4 teaspoon black pepper; 4 garlic cloves, minced and divided; 2 tablespoons olive oil, divided; 3 cups chopped leek (about 3 large); 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary; 1/8 teaspoon salt; 1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges; Olive oil-flavored cooking spray; 1 1/4 cups (5 ounces) crumbled goat cheese

Servings: persons

2 (1-ounce) slices whole-wheat bread
2 (15-ounce) cans navy beans, undrained
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 garlic cloves, minced and divided
2 tablespoons olive oil, divided
3 cups chopped leek (about 3 large)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/8 teaspoon salt
1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges
Olive oil-flavored cooking spray
1 1/4 cups (5 ounces) crumbled goat cheese

1
Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
2
Preheat oven to 400u00b0.
3
Drain beans in a colander over a bowl, reserving liquid. Add enough water to liquid to measure 1 cup. Combine beans, thyme, sage, pepper, and 1 garlic clove.
4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 garlic cloves, leek, rosemary, salt, and artichokes; saute 4 minutes. Stir in bean liquid mixture. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Spread half of bean mixture in an 11 x 7-inch baking dish coated with cooking spray, and top with half of goat cheese. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining goat cheese. Combine the breadcrumbs and 1 tablespoon oil; sprinkle over goat cheese. Bake at 400u00b0 for 25 minutes or until lightly browned.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (1-ounce) slices whole-wheat bread, 2 (15-ounce) cans navy beans, undrained, 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme, 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage, and more.

Yes, Navy Bean-And-Artichoke Casserole With Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!