Ingredients

4 cups sweet beans, cooked, drained
1 tablespoon soy oil
1 small onion, chopped
2 tablespoons minced garlic
1 teaspoon ground sage
2 cups vegetable or chicken broth
1 (15 ounce) can diced tomatoes
Salt to taste
2 tablespoons fresh parsley

Directions

Poor about 2 cups of the cooked beans; combine with whole beans. In a saucepan, head the oil until hot. Add onion, garlic and sage. Saute until onions are tender. Add the bean mixture, broth and tomatoes. Cook over low heat stirring constantly, until heated through (about 7 minutes). Season to taste. Add parsley before serving.

Yield

6 servings. Serving size: 1 cup

Nutrition Information (per serving)

165 Calories
12g Protein
8g Fat (1g Sat. Fat)
14g Carbohydrates
0mg Cholesterol
4.5g Fiber