Sauteed Navy Beans And Artichokes - cooking recipe

Ingredients

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

Preparation

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.