Sauteed Navy Beans and Artichokes Recipe

  • 6 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground red pepper
  • 1 (15 ounce) can navy beans, drained and rinsed
  • 1 (14 ounce) can marinated artichoke hearts, drained and quartered
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 1/4 cup grated Romano cheese
  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.