Sage And Garlic Black Beans Low Fat Food

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SAGE AND GARLIC BLACK BEANS (LOW FAT)



Sage and Garlic Black Beans (Low Fat) image

Make and share this Sage and Garlic Black Beans (Low Fat) recipe from Food.com.

Provided by Miss Diggy

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons oil
2 garlic cloves (I add more because I love garlic)
1 green pepper, minced
1 bay leaf
2 cups cooked black beans
1 teaspoon sage
1 dash hot pepper sauce, to taste

Steps:

  • Heat oil and add garlic, peppers, and bay leaf and saute until peppers are just barely soft (about 4 minutes) (DO NOT LET GARLIC BURN).
  • Add beans, sage and sauce and saute again until heated through (3 minutes).
  • Remove bay leaf and serve as a side dish or a dip.

Nutrition Facts : Calories 142.2, Fat 2.8, SaturatedFat 0.4, Sodium 4, Carbohydrate 22.4, Fiber 8.1, Sugar 0.7, Protein 8

VERY LOW-FAT BLACK BEAN AND CORN SALAD



Very Low-Fat Black Bean And Corn Salad image

As we all know, summertime is on its way and I have been looking for some lower fat and healthy recipes. Here is a wonderful looking one that I found on a web site called all-healthy.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups canned black beans, drained and rinsed
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

Steps:

  • Mix all ingredients and chill overnight.
  • Spoon out 1/2 servings as needed.

HEALTHY LOW-FAT BLACK BEAN VEGGIE BURGERS



Healthy Low-Fat Black Bean Veggie Burgers image

This is the first veggie burger I have ever tried and I was very impressed. I am not vegetarian, But I really enjoyed these! I don't know how these compare up to other black bean burgers, but I know these are super cheap, healthy, and very yummy! I found this recipe somewhere on Google and changed it to my tastes. I don't think they will hold up enough to be just thrown on the BBQ because these are soft burgers, but if you refrigerate your leftovers they are nice and firm and work in the oven or BBQ the next day after they were fried. Don't be scared to lightly fry these because they are so low fat anyways, so you still aren't hurting yourself! Enjoy!

Provided by I Cant Believe Its

Categories     Lunch/Snacks

Time 20m

Yield 3 burgers, 3 serving(s)

Number Of Ingredients 9

1 1/2-2 tablespoons pureed onions (I prefer green onions)
1 cup black beans, well drained
1 -3 tablespoon whole wheat flour
1 slice whole wheat bread, very well crumbled
1 -1 1/2 teaspoon crushed garlic
1/2 teaspoon onion powder
1/4 teaspoon seasoning salt
salt and pepper
oil (for frying)

Steps:

  • In a large bowl, mash the beans until almost smooth (or puree with the onions).
  • Add onions and the rest of the ingredients, except the oil, adding the flour a tablespoon at a time until the mixture is at your desired consistency.
  • Form bean mixture into flat patties and fry patties in a small amount of oil until slightly firm.
  • Serve topped with hummus or a Greek feta salad salad dressing, spread on a whole wheat bun. I tried these with the usual ketchup and they weren't nearly as good -- trust me.

Nutrition Facts : Calories 112, Fat 0.8, SaturatedFat 0.2, Sodium 50.4, Carbohydrate 20.9, Fiber 6, Sugar 0.9, Protein 6.5

WHITE BEANS WITH SAGE AND OLIVE OIL



White Beans with Sage and Olive Oil image

Categories     Bean     Garlic     Herb     Side     Vegetarian     Legume     Fall     Sage     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 pound dried Great Northern beans
6 cups cold water
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh sage
1 large garlic clove, minced
Additional olive oil

Steps:

  • Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
  • Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
  • Using slotted spoon, transfer beans to bowl. Top with more oil.

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