Best 4 Sauteed Navy Beans And Artichokes Recipes
In this culinary adventure, we present a delectable journey into the world of flavors with our collection of sautéed navy beans and artichoke recipes. From the classic combination of sautéed navy beans and artichokes to innovative twists that incorporate fresh herbs, tangy sauces, and a variety of spices, these recipes promise a symphony of tastes that will tantalize your palate. Discover the simple yet satisfying flavors of sautéed navy beans and artichoke hearts, enhanced by the aromatic blend of garlic, onions, and herbs. Indulge in a hearty and flavorful one-pot meal with our sautéed navy beans and artichokes with sausage recipe, where the savory sausage adds a delightful smokiness to the dish. Explore the vibrant flavors of Mediterranean cuisine with our sautéed navy beans and artichokes with sun-dried tomatoes and feta, where the tangy sun-dried tomatoes and creamy feta add a delightful contrast to the earthy beans and artichokes. For a lighter and healthier option, try our sautéed navy beans and artichokes with lemon and herbs, where the bright citrus notes of lemon and the aromatic herbs create a refreshing and invigorating dish. Whichever recipe you choose, prepare to embark on a culinary journey filled with the goodness of navy beans, the delicate flavors of artichokes, and a medley of tantalizing spices and herbs.
Here are our top 4 tried and tested recipes!
SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
SAUTEED NAVY BEANS AND ARTICHOKES
Freshly ground black pepper is absolutely key to this recipe - it is a traditional Italian combination with grated Romano cheese and olive oil.
Provided by amanda1432
Categories Bean and Pea Side Dishes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 33 g, Cholesterol 7.7 mg, Fat 28 g, Fiber 9 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 966.8 mg, Sugar 0.4 g
SAUTEED NAVY BEANS AND ARTICHOKES
Freshly ground black pepper is absolutely key to this recipe - it is a traditional Italian combination with grated Romano cheese and olive oil.
Provided by amanda1432
Categories Bean and Pea Side Dishes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 33 g, Cholesterol 7.7 mg, Fat 28 g, Fiber 9 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 966.8 mg, Sugar 0.4 g
WINTER NAVY BEAN SOUP
Make and share this Winter Navy Bean Soup recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place navy beans in large saucepan, add enough water to cover beans.
- Bring to boil, reduce heat and simmer 2 minutes.
- Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
- Drain beans and return to saucepan.
- Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
- Bring to a boil, reduce heat.
- Cover and simmer 2 to 2 1/2 hours or until beans are tender.
- (If necessary, add more water during cooking).
- Add milk and butter, stirring until mixture is heated through and butter is melted.
- Season with additinal salt and pepper.
- I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
- Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
- Discard bone.
Nutrition Facts : Calories 353.8, Fat 19.9, SaturatedFat 8.1, Cholesterol 28.1, Sodium 438.2, Carbohydrate 31.2, Fiber 10.8, Sugar 6.1, Protein 13.6
Tips:
- Use fresh or high-quality frozen vegetables: Fresh artichokes are best, but frozen artichokes can also be used. Make sure they are thawed and well-drained before cooking.
- Soak the navy beans overnight: This will help them cook more evenly and reduce the cooking time.
- Use a large skillet or Dutch oven: This will give the vegetables plenty of room to cook and prevent them from overcrowding.
- Season the vegetables well: Use a variety of herbs and spices to add flavor to the dish. Garlic powder, onion powder, paprika, and chili powder are all good options.
- Cook the vegetables until they are tender: The navy beans should be soft and creamy, and the artichokes should be tender but still slightly firm.
- Serve the dish immediately: Sautéed navy beans and artichokes are best served hot, garnished with fresh parsley or cilantro.
Conclusion:
Sautéed navy beans and artichokes is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, fiber, and vitamins, this dish is a great way to get your daily dose of nutrients. Plus, it is a versatile dish that can be served as a main course, side dish, or appetizer. So next time you are looking for a quick and easy meal, give sautéed navy beans and artichokes a try!
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