Navy Bean-And-Artichoke Casserole With Goat Cheese

• 2 (1-ounce) slices whole-wheat bread
• 2 (15-ounce) cans navy beans, undrained
• 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon black pepper
• 4 garlic cloves, minced and divided
• 2 tablespoons olive oil, divided
• 3 cups chopped leek (about 3 large)
• 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
• 1/8 teaspoon salt
• 1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges
• Olive oil-flavored cooking spray
• 1 1/4 cups (5 ounces) crumbled goat cheese

1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
2. Preheat oven to 400u0b0.
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. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 garlic cloves, leek, rosemary, salt, and artichokes; saute 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 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 400u0b0 for 25 minutes or until lightly browned.

bread, navy beans, thyme, sage, black pepper, garlic, olive oil, rosemary, salt, artichoke bottoms, olive oil, goat cheese

Taken from www.myrecipes.com/recipe/navy-bean-and-artichoke-casserole-with-goat-cheese (may not work)