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)

1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
2. Drain beans in a colander over a bowl, reserving liquid. Save 1 1/2 cups of liquid (add water if required).
3. Combine beans, thyme, sage, pepper, and 1 garlic clove in large bowl.
4. 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.
5. Spread half of bean mixture in an 9×13 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.
6. Bake at 400F for 45 min. or until lightly browned and bubbling.

Serves: 6     Total Cook Time: 55 min.