Sauteed Navy Beans and Artichokes Recipe -
Sauteed Navy Beans and Artichokes Recipe
  • READY IN 20 mins

Sauteed Navy Beans and Artichokes

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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 More Reviews

Most Helpful Positive Review
May 12, 2007

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.

Most Helpful Critical Review
Jun 24, 2011

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.


10 Ratings

Jan 02, 2008

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!

Jan 26, 2008

Quick and easy. Boyfriend loved it. I skipped the cheese.

Jul 20, 2010

I reduced the oil, substituted in red pepper flakes, used plain artichokes (not marinated) and left out the cheese. The dip was pretty good, I will make this again. The red pepper was key. And I think lemon juice would help also.

Mar 15, 2012

It was pretty good. In the future I'll probably only use half of the artichokes and scale back the garlic because they tend to overwhelm the dish.

Jun 02, 2008

This was a different recipe. We love beans and artichokes, but something about this didn't turn out right. The beans were mush and the dish tasted very pickled possibly because the artichokes were marinated. I was able to eat what I put on my plate, but hubby couldn't. I threw is away. Possibly non-marinated artichokes would work better.

Dec 12, 2012

I really liked this. I was looking for something different, and something I already had in the house.Next time i won't use so much of the red ground pepper. My child's father state it was good but it was too much artichokes in it, so next time i think i will use two cans instead of one. I also use parmesan instead of romano since I already had that.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 928 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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