Sauteed Navy Beans and Artichokes

Ingredients

• tablespoon solive oil
• clove sgarlic, minced
• 1/2 teaspoon ground red pepper
• (15 ounce) can navy beans, drained and rinsed
• (14 ounce) can marinated artichoke hearts, drained and quart ered
• 1/2 teaspoon freshly ground black pepper
• salt to taste
• 1/4 cup grated Romano cheese

Instructions

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.