Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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)
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 400°.

  • 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.

  • 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

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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