2 cans navy beans

2 T. chopped fresh herbs (sage and thyme, or others of your choice)

6 cloves garlic, divided

3 large leeks, chopped

1 can artichoke hearts, drained and chopped

1 T. rosemary, chopped

2 T. butter

1 c. veggie stock

salt and pepper to taste

5 oz. goat cheese, crumbled

bread crumbs for topping

Drain and rinse beans. Chop herbs (sage and thyme, or whatever you are using) and add to the beans.

Clean and chop the leeks. Drain and chop the artichokes. Place the leeks and artichokes in a bowl and set aside.

Chop the garlic. Put 2/3 of the garlic in with the leek mixture, and put the rest in with the bean mixture. Chop the rosemary and add it to the leek mixture.

Melt the butter in a large saucepan. Add the leek mixture and saute for 4 min., stirring frequently. Add the veggie broth and the salt and pepper. Bring the mixture to a boil and then simmer it for 10 min. Remove from heat.

Preheat oven to 400º F.

Spread out half of the bean mixture in an oiled 11 x 7 casserole dish. Top with half of the goat cheese. Spread the leek mixture on top of that, and follow that with the rest of the bean mixture and the goat cheese. Sprinkle bread crumbs on top.

Bake for 25 min. until lightly browned.

Cooking Light 2001, p. 28 (listed as Navy Bean and Artichoke Casserole with Goat Cheese)