Post by nini on Jul 21, 2007 13:23:54 GMT -5
Navy Bean-and-Artichoke Casserole With Goat Cheese
For 6 servings
• 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
While I've called for canned beans for the sake of simplicity, this casserole will be even better if you cook your own. (Start with 2 cups of dried beans and cook per package instructions.) As for the artichokes, fresh are best, though pricey this time of year.
1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
2. Preheat oven to 400 degrees.
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 400 degrees for 25 minutes or until lightly browned. Yield: 6 servings (serving size: about 1 cup).
CALORIES 349 (28% from fat); FAT 10.8g (sat 4.4g, mono 4.7g, poly 1.1g); PROTEIN 17.3g; CARB 47.2g; FIBER 8.7g; CHOL 21mg; IRON 5.1mg; SODIUM 926mg; CALC 252mg
For 6 servings
• 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
While I've called for canned beans for the sake of simplicity, this casserole will be even better if you cook your own. (Start with 2 cups of dried beans and cook per package instructions.) As for the artichokes, fresh are best, though pricey this time of year.
1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
2. Preheat oven to 400 degrees.
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 400 degrees for 25 minutes or until lightly browned. Yield: 6 servings (serving size: about 1 cup).
CALORIES 349 (28% from fat); FAT 10.8g (sat 4.4g, mono 4.7g, poly 1.1g); PROTEIN 17.3g; CARB 47.2g; FIBER 8.7g; CHOL 21mg; IRON 5.1mg; SODIUM 926mg; CALC 252mg
