Sauteed Navy Beans and Artichokes

Sauteed Navy Beans and Artichokes

8 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
amanda1432
Recipe by  amanda1432

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (8)

Rate This Recipe
trollmother
9

trollmother

very yummy! didn't get 4 servings, unless it was supposed to be a side item. also, i'm not a fan of the whole dish being the same color, so i added some chopped fresh parsley. the flavors were good & it was super easy! i will be making this again.

Soup Loving Nicole
6

Soup Loving Nicole

Good flavor but my can beans never got crisp. In fact, they turned to mush as I expected they would. Canned beans hold too much moisture and are already too soft to pull any kind of "crisp" off. Like I said, the flavor is good but I think the only way to pull this off successfully is to cook up some dried beans beforehand, under cook them a bit, and let them drain really really well before you ever begin. I saw some complaints about the marinated artichokes but this is what I used and I have no complaints there at all.

alimagmel
6

alimagmel

It is surprisingly very good! I didn't think the flavors would blend well, but they did. Only problem was that the garlic burned (maybe I had the oil too hot), but otherwise very good and very filling. Even my husband liked it and he'd never had artichokes before!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 418 cal
  • 21%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 33 g
  • 11%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 1025 mg
  • 41%

Based on a 2,000 calorie diet

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