Navy Bean-and-Artichoke Casserole with Goat Cheese

Name: Navy Bean-and-Artichoke Casserole with Goat Cheese
Yield: 6 servings (serving size: 1 cup)
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; ¼ 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; ⅛ teaspoon salt; 1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges; Olive oil-flavored cooking spray; 1 ¼ cups (5 ounces) crumbled goat cheese

4 Ratings
4 Reviews

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.)

Recipe by Cooking Light January 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:

6 servings (serving size: 1 cup)

Nutrition Info

Directions

Step 1
Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.

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Step 2
Preheat oven to 400°.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

349 calories; calories from fat 28%; fat 10.8g; saturated fat 4.4g; mono fat 4.7g; poly fat 1.1g; protein 17.3g; carbohydrates 47.2g; fiber 8.7g; cholesterol 21mg; iron 5.1mg; sodium 926mg; calcium 252mg.

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kewsey407

01/09/2010

I liked the flavor of this dish but as another poster mentioned, it felt like a side dish rather than a main course. It just left alot to be desired. I think adding chicken or pasta would really help to round it out.

rindacolleen

10/20/2009

Love it! I didn't change a thing, and it was delicious.

acwilson

10/03/2009

I was hoping this would be a good main course dish. Nope. It was good, but not as a main course. I undercooked my beans to eliminate the common complaint of mushiness, but it still didn't have a lot of variations of flavor. Just a lot of leeks and beans. I love goat cheese and was hoping it would give this recipe the life it needed. Unfortunately it didn't. This dish also required dirtying up a lot of stuff. The processor, a mixing bowl, and a pan. Not something a busy person needs. I probably won't make this again unless I need a side to support a main dish.

LeahMarie

02/24/2009

I have made this three times now and have never had one problem with it being too dry. My husband and I love it and look forward to the leftovers.

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Navy Bean-and-Artichoke Casserole with Goat Cheese

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Navy Bean-and-Artichoke Casserole with Goat Cheese

Account

Navy Bean-and-Artichoke Casserole with Goat Cheese

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Navy Bean-and-Artichoke Casserole with Goat Cheese