Navy Bean, Artichoke and Feta Casserole

Ingredients

• 2 slices whole-wheat bread
• 2 (15-ounce) cans navy beans, undrained
• ½ tsp dried thyme
• ½ tsp sage
• ¼ tsp black pepper
• 4 garlic cloves, minced and divided
• 2 tbsp olive oil, divided
• 3 cups chopped leek (about 3 large)
• ½ tsp rosemary
• 1/8 tsp salt
• 1 (14 oz) can artichokes, drained and cut up
• 1¼ cups (5 ounces) crumbled feta cheese

Method

1. Pulse bread in a food processor until coarse crumbs form to measure 1 cup.
2. Preheat oven to 400º
3. 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.
4. Sauté garlic cloves, leek, rosemary, salt, and artichokes for 4 minutes.
5. Stir in bean liquid mixture. Cover, reduce heat, and simmer 10 minutes.
6. Spread half of bean mixture in an 11 x 7-inch baking dish coated with cooking spray, and top with half of goat cheese.
7. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining goat cheese.
8. Combine the breadcrumbs and 1 tablespoon oil; sprinkle over goat cheese.
9. Bake at 400º for 25 minutes or until lightly browned..