Navy Bean-and-Artichoke Casserole with Goat Cheese

Navy Bean-and-Artichoke Casserole with Goat Cheese
Photo by Randy Mayor

Ingredients

  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
  • 4 garlic cloves, minced and divided
  • ¼ teaspoon black pepper
  • 2 (15-ounce) cans navy beans, undrained
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
  • 3 cups chopped leek (about 3 large)
  • + 6 more ingredients
    • Olive oil-flavored cooking spray
    • 1 ¼ cups (5 ounces) crumbled goat cheese
    • 2 (1-ounce) slices whole-wheat bread
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
    • 1/8 teaspoon salt
    • 1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges

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

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network