White Bean and Artichoke Casserole with Goat Cheese
Cold winter night. Delicious vegetarian casserole. I don't have much more to say, except open a bottle of wine and enjoy!
Thanks to Christine for the recipe and inspiration. (I tweaked the recipe a bit; couldn't resist.)
White Bean & Artichoke Casserole with Goat Cheese Serves 4 as a main dish
2 cans cannellini beans -- drained, rinsed, liquid saved 2 tsp. chopped fresh thyme 1/2 tsp. dried sage 1/4 tsp. pepper kosher salt to taste 4 cloves garlic — minced 1/2 cup crumbled goat cheese (use even more if you LOVE goat cheese) about 4 T. olive oil — divided 3 large leeks -- white part sliced very thin 1/4 tsp. salt 2 cans quartered artichoke hearts -- drained and rinsed 1/2 cup Panko bread crumbs
Preheat oven to 425 degrees. Add enough water to reserved bean liquid to measure 1 cup. Set aside.
Combine beans with thyme, sage, pepper, salt and 1 garlic clove. Mash lightly with a potato masher; beans should be just a little smooshed. Spread half of the bean mixture in a greased 11x7 casserole dish. Top with half of the goat cheese, crumbled. Drizzle with a bit of olive oil. Set the rest of the beans and goat cheese aside for a moment.
Heat 2 T. oil in a large skillet over medium heat. Add three garlic cloves, leeks, salt and artichokes. Sauté 4 minutes. Stir in bean liquid, cover, reduce heat and simmer for 8 - 10 minutes, stirring occasionally. Remove from heat.
Spread artichoke mixture over the bean and goat cheese layers in the casserole. Top with the remaining bean mixture and the remaining goat cheese. Combine bread crumbs and 1 T. olive oil and sprinkle over casserole. Bake at 425 for 10-15 minutes or until lightly browned.