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Sage Fried White Beans

Rated as 4.19 out of 5 Stars

"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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Ingredients

15 m servings 599 cals
Original recipe yields 2 servings

Directions

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  1. 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.

Nutrition Facts


Per Serving: 599 calories; 41.1 g fat; 44.8 g carbohydrates; 15.3 g protein; 0 mg cholesterol; 157 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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 t...

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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.

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.

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 ...

Very tasty! I halve the oil and sometimes add a sliced red pepper.

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 b...

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.

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

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 t...

quite tasty - a nice fiber filled alternative for a side dish!