Sauteed Navy Beans and Artichokes recipe

All Recipes Side Dish Beans and Peas

Ingredients

6 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon ground red pepper
1 (15 ounce) can navy beans, drained and rinsed
1 (14 ounce) can marinated artichoke hearts, drained and quartered
½ teaspoon freshly ground black pepper
salt to taste
¼ cup grated Romano cheese

Nutrition Info

417.6 calories
carbohydrate: 33 g
cholesterol: 7.7 mg
fat: 28 g
fiber: 9 g
protein: 13.9 g
saturatedFat: 4.2 g
servingSize: -
sodium: 966.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Freshly ground black pepper is absolutely key to this recipe - it is a traditional Italian combination with grated Romano cheese and olive oil.

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