Sauteed Navy Beans and Artichokes

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 15 ounce navy beans drained and rinsed canned
• 2 cloves garlic minced
• 0.5 teaspoon ground pepper red
• 14 ounce marinated artichoke drained quartered canned
• 6 tablespoons olive oil 
• 0.3 cup pecorino cheese grated
• 4 servings salt to taste

Equipment

• frying pan

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.
2. Mix in beans, and continue to cook and stir until slightly crisp.
3. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.