INGREDIENTS:2 lbs. canned, or cooked and drained, Great Northern beans
2 oz. oil
4 cloves garlic, crushed
8 oz. onions, diced
4 oz. carrots, shredded
4 oz. celery, chopped
1 lb. drained, diced tomatoes
2 tsps. fresh or dried rosemary leaves, chopped
1 lb. canned artichoke hearts
10 oz. Feta cheese, crumbled
¼ cup parsley, chopped
2 Tbsps. fine dry bread crumbs
2 Tbsps. Parmesan cheese, gratedDIRECTIONS:1. Preheat oven to 350°F.
2. In a skillet heat the oil over medium high heat. Add garlic, onion, carrots and celery and cook until soft, about 4 to 5 minutes.
3. Add tomatoes and rosemary and heat to boiling. Stir in artichokes and beans.
4. Portion into individual ramekins. Sprinkle with Feta.
5. Combine breadcrumbs, Parmesan and parsley and sprinkle over bean mixture. Bake until browned and bubbly, about 5 to 7 minutes. Serve hot.SERVINGS:24, 4 oz. servingsFrom:Submitted to FM by David Phelps, Executive Chef, Middlebury College, Middlebury, VTPHOTO CREDIT:Photo Credit: THE IDAHO BEAN COMMISSION
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