Sauteed Navy Beans and Artichokes

Sauteed Navy Beans and Artichokes

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

20 m servings 418 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 928 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

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 wer...

Most helpful critical review

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....

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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 wer...

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....

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 f...

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

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. An...

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.

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 ...

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 b...

I started from dried beans that I'd hydrated a day or so before. I boiled the beans before adding them to the recipe (to simulate canned beans) but I must have boiled them too long because they...

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