Navy Bean-and-Artichoke Casserole with Goat Cheese

Canned beans make this casserole simple. It will taste even better if you cook your own. (Start with 2 cups of dried beans and cook per package instructions.)

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 28%
  • Fat: 10.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 17.3g
  • Carbohydrate: 47.2g
  • Fiber: 8.7g
  • Cholesterol: 21mg
  • Iron: 5.1mg
  • Sodium: 926mg
  • Calcium: 252mg

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

Preparation

  1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
  2. Preheat oven to 400°.
  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; sauté 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 400° for 25 minutes or until lightly browned.
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