I like to make these beans after a night of...indulging. They're subtle yet substantive -- a great way to start your day.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium-high heat. Stir in beans, and toss to coat. Season with sage, thyme, pepper, and salt. Cook 5 minutes, or until beans are slightly crisp.

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Nutrition Facts

599 calories; protein 15.3g 31% DV; carbohydrates 44.8g 15% DV; fat 41.1g 63% DV; cholesterolmg; sodium 156.8mg 6% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/21/2008
Delicious! A great source of protein with a flavorful twist. I would recommend that you use much less olive oil as the beans were somewhat overpowered by the taste. Read More
(12)

Most helpful critical review

Rating: 3 stars
01/09/2007
I thought these were just okay. The sage and thyme were fine but nothing special. I think I'll stick to my regular recipe of garlic and chickpeas. And instead frying them on the stove I coat them with a little oil and roast them in the (toaster) oven until crispy. Read More
(4)
22 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
01/21/2008
Delicious! A great source of protein with a flavorful twist. I would recommend that you use much less olive oil as the beans were somewhat overpowered by the taste. Read More
(12)
Rating: 4 stars
01/22/2008
Yummy and great for a side dish. I would definitely recommend that you use only enough olive oil to coat the beans really well. I thought that 6 T. was way too much. Read More
(7)
Rating: 5 stars
01/29/2009
Very tasty! I halve the oil and sometimes add a sliced red pepper. Read More
(5)
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Rating: 5 stars
03/16/2013
These beans are SOOOO # %&@#(#@ delicious!!! My photo doesn't do the flavors justice. I only used about 2 Tbsp oil which may be the reason mine didn't come out crunchy. Not sure. But I didn't miss the crunch at all. The seasonings were so great with these beans it didn't matter. This is absolutely going to be on the dinner menu at this house at least once a week from now on. I used Great Northern White Beans but think it would be good with just about any mild flavored bean. I cannot recommend these enough. Thanks Amanda! Read More
(5)
Rating: 4 stars
03/27/2006
quite tasty - a nice fiber filled alternative for a side dish! Read More
(5)
Rating: 5 stars
06/15/2008
I LOVE this recipe. It is now my favorite breakfast. I did reduce the oil to half using only 3 TBS of olive oil and reduced the heat to medium. Crispy and delicious. I make this often Read More
(4)
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Rating: 5 stars
06/05/2011
Yum! Who knew? I never thought of great northern beans as breakfast but this is a winner! I tried a few different canned white beans and discovered that the small great northern beans worked best. I added garlic salt instead of the regular salt and ground rosemary. This is on my regular rotation. My picky husband likes it too! Read More
(4)
Rating: 3 stars
01/09/2007
I thought these were just okay. The sage and thyme were fine but nothing special. I think I'll stick to my regular recipe of garlic and chickpeas. And instead frying them on the stove I coat them with a little oil and roast them in the (toaster) oven until crispy. Read More
(4)
Rating: 4 stars
10/05/2010
I made these with half the oil navy beans & kept everything else the same. Easy & delicious. Even the kids ate them. Served them with pork & acorn squash. Read More
(4)