NAVY****Navy Bean-and-Artichoke Casserole with Goat Cheese - 6 Points

By Unblond1

Ingredients

• 3 servings
• 1/4 cup panko
• 1 cup navy beans, drained
• 1/2 tsp. chopped fresh thyme
• 1/2 tsp. chopped fresh sage
• 1 tsp. chopped fresh rosemary
• 2 garlic cloves, minced and divided
• 1 tbsp. EVOO, divided
• 1 leek
• salt and pepper to taste
• 150 grams Unico Artichoke Quarters
• 2 ounces goat cheese

Details

Servings 3

Preparation

Step 1

* 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 remaining garlic, 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 or individual dishes 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.