====== Navy Bean and Artichoke Casserole with Goat Cheese ======

Preheat oven to 400F

  *2 (1oz.) slices whole wheat bread
  *2 (48oz)jars navy beans, undrained (48oz+24oz works O.K.)
  *1/2 tsp. dried thyme or 2 tsp. fresh
  *1/2 tsp. rubbed sage or 2 tsp. fresh
  *1/4 tsp. pepper
  *4 garlic cloves, minced and divided
  *2 Tbsp. olive oil, divided
  *3 cups chopped leek (about 3 large)
  *1 (14oz.) can artichoke hearts or bottoms drained and cut into 8 wedges
  *1 jar marinated artichoke hearts (Trader Joe's)
  *1 tsp. dried rosemary or 1 Tbsp. fresh
  *1/8 tsp. salt
  *Olive oil flavored cooking spray
  *5 oz. crumbled goat cheese - divided (or 8oz. Trader Joe's Goat Cheese)
\\ 
   - Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
   - Drain beans in a colander over a bowl, reserving liquid. Save 1 1/2 cups of liquid (add water if required).
   - Combine beans, thyme, sage, pepper, and 1 garlic clove in large bowl.
   - Heat 1 Tbsp oil in a large nonstick skillet over med-high heat. Add 3 garlic cloves, leeks, artichokes, rosemary, salt, ; saute 4 min. Stir in bean liquid. Cover, reduce heat, and simmer 10 min., stirring occasionally. Remove from heat. 
   -  Spread half of bean mixture in an 9x13 baking pan 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 breadcrumbs and remaining 1 Tbsp oil, sprinkle over casserole.
   - Bake at 400F for 45 min. or until lightly browned and bubbling.

\\ 
  Serves: 6     Total Cook Time: 55 min.

\\ 
\\ 
{{tag>food vegetarian maincourse}}