Convection Baked White Bean Casserole with Artichokes and Olives

Flageolet beans are typically served with roast lamb in Provence but, this creamy white bean casserole with robust flavors of artichokes and olives is a delicious option.

Soaking and simmering the beans is of course ideal but those cans are handy in a pinch. 

Because my side dishes were fairly quick-cooking I didn’t add them until I had removed the lamb from the oven. I increased the oven temperature to 350°F, and they were hot and ready to serve when the lamb had rested and been carved.

Ingredients

1 cup dried white beans, soaked overnight and simmered for 1 ½ - 2 hours till soft OR

2 15 oz cans white beans, drained and rinsed

2 shallot, peeled and sliced

4 cloves garlic, thinly sliced

1 12oz jar artichoke hearts, sliced

1 cup pitted Kalamata olives, halved

½ cup chicken or vegetable stock

¼ cup finely chopped parsley

½ cup shredded Parmesan cheese

Preparation

Heat a large saute pan over moderate heat then add 2 tablespoons of olive oil to the pan, swirl to coat the pan then add the shallots and garlic. 

Cook over moderate heat until just softened then stir in the artichoke hearts. Cook covered for a few minutes then stir in the olives and the stock. (A little stock is good to keep the beans from becoming dry but don’t add so much that the mixture becomes soupy.)

Butter or oil a 4 cup oven-casserole dish and scrape the bean mixture into the dish. Season with some sea salt and freshly ground pepper then top with the parsley and Parmesan cheese.

Bake in the Convection or Convection Bake mode 350°F for 20 - 25 minutes until heated through.

Serves 6 - 8

Link to Convection Roast Leg of Lamb

Link to Convection Baked Tomatoes Provencal Style