Navy Bean and Artichoke Casserole with Goat Cheese
I’m not the biggest fan of this dish but my wife loves it. And when times are tough, beans are cheap. I’ve subbed white kidney beans for navy beans without a problem and imagine other firm beans will work as well.
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Posted by Steve on 02/11 at 09:28 AM
Put the bread in a food processor and pulse until coarse crumbs form. I personally found that hauling out a large food processor overkill for this and used my wife’s small coffee grinder for the task.
Drain beans over a colander into large measuring cup. Add enough water (or discard some bean liquid) to make 1 cup.
Combine beans, thyme, sage, pepper, and 1 garlic clove.
Heat one tablespoon of oil in a large skillet over medium-high heat. Add the remaining garlic cloves, leeks, rosemary, salt, and artichokes. Sautée for 4 minutes. Pour in the bean liquid. Cover, reduce heat and simmer for 10 minutes. While simmering, spray an 11 x 7 inch baking dish with cooking spray and spread half of the bean mixture in the bottom. Set your oven to 400°.
Remove pan from heat. Spread artichoke mixture over beans in baking dish. Top with half of the goat cheese. Spread remaining bean mixture over goat cheese/artichoke mixture. Top with remaining goat cheese.
Mix bread crumbs with one tablespoon of olive oil. Sprinkle over the dish. Bake at 400° for 25 minutes or until bread is lightly browned.
