Navy Bean and Artichoke Casserole

 

I was feeling guilty about eating more meat than usual and went in search of a bean casserole.  Don't Google "bean casserole".  All you get is green bean casserole recipes.  You have to get a lot more specific. What I finally found was this one, which seems to be from the Weight Watchers cookbook.  Really, with all that cheese?  It's still only 7 points according to the blog I'm choosing to follow.  I can't seem to access the original WW link.  Maybe it only exists in that one cookbook.

Actually, this is probably less than 6 points because I'm cutting it in half and calling it 4 portions instead of 3.  This casserole could be a vegetarian main dish, or feed twice as many as a side.

Important note on the artichokes.  Don't get marinated or grilled.  You're looking for artichokes canned in only water, or frozen artichoke hearts.  The market has been out of those since the March frenzy.  Sprouts was also out of the store-brand canned arties and I had to get the expensive ones.  Now I have to find a use for the rest of the jar before they spoil.  Probably salad.

This casserole is all about the herbs.  Beans really don't taste like much, and it's sparing on the goat cheese.  If you don't like one of the herbs in the recipe, sub in something else instead of omitting it.

The main complaint online was mushy beans.  I went from dry and it wasn't an issue.  It all depends on how much time you have.

The next biggest complaint was the number of dishes:  food processor for the breadcrumbs; skillet for the artichoke mix; bowl for the bean mix; casserole for baking.  It isn't incorrect, but I had everything washed while the casserole was in the oven.  If you're going from canned, this is a fast recipe and the dishes are more involved that the food itself.

1/2 C whole wheat breadcrumbs (*1 slice, through the processor)
1 15 oz can Navy beans (or 3/4 C soaked and simmered 90 minutes)
*1/4 tsp each dried thyme and sage
pepper and salt to taste
*2 cloves garlic, minced
1 Tb olive oil
2 leeks, white and light green parts thinly sliced
*1/2 tsp dried rosemary
1 C artichoke hearts, either defrosted or canned in water
2 oz goat cheese, crumbled

1.  Drain beans and reserve 1/2 C liquid.  Works the same with canned and cooked.  In a bowl, combine drained beans, thyme, sage, and 1/2 tsp minced garlic.

2.  Heat oil in a medium skillet over medium heat.  Add remaining garlic, leeks, rosemary, and a touch of salt and pepper.  Cook until leeks start to soften, about 5 minutes.  While that's happening, cut any larger pieces of artichoke to bite-sized.  Add artichokes and the reserved bean water to the leeks.  Lower heat to a simmer and allow to cook while you preheat the oven to 400º.

3.  Lightly spray a 2 quart casserole or 8x8 baking dish with pan spray.  Spread half of the beans on the bottom.  Follow with half of the crumbled goat cheese.  Pour in the entire leek-artichoke mixture, then the rest of the beans.  Top with the rest of the goat cheese, then sprinkle with the breadcrumbs you forgot you made like half an hour ago.

4.  Bake for 20 minutes, until crumb topping is nicely browned.  Allow to rest about 10 minutes before serving, so it doesn't burn any mouths.  When you spoon it out, it's going to fall apart anyway because there's nothing sticky in it.  Baking in individual 2-cup ramekins or soup crocks is an option.

Difficulty rating  :)