Are you tired of the same old mashed potatoes as a side dish with dinner? It’s easy to fall into a rut and serve them with everything despite how much effort it takes to make them from scratch. Scrubbing potatoes clean and peeling them takes forever. Then you still need to cut them up and boil them before mashing them with milk and butter. So put the peeler down and give lighter side dishes a try. Serving beans with your main course is a great way to lighten things up and they’re hearty enough to leave your family satisfied. Since beans are a blank canvas when it comes to flavoring, you can play around with seasonings and give recipes your own personalized touch. You won’t miss those mashed potatoes or the extra work!

Our recipe for Tuscan white beans is just as filling as mashed potatoes and has a ton of flavor. It features fully cooked Randall Great Northern Beans so once everything is heated through, it’s ready to serve – no scrubbing, peeling, boiling and mashing required! We use extra-virgin olive oil for this recipe since it has a fruitier taste than traditional golden olive oil and adds another layer of flavor to the dish. When shopping for extra-virgin olive oil, look for the greenest oil available which is made from younger olives and even has a peppery finish. If Roma tomatoes aren’t in season yet, you can substitute them with a 14.5 oz can of diced tomatoes. This recipe makes an excellent side dish for baked chicken or fish entrees and reheats well for leftovers the next day.


Tuscan White Beans


  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped fresh sage leaves (2 teaspoons dried)
  • 5 large Roma tomatoes, seeded and finely diced
  • 2 cups Randall Great Northern Beans, drained and rinsed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon crushed red chili pepper
  • 1/4 cup chopped Italian parsley

Heat the oil in a large skillet or Dutch oven. Stir in the garlic, sage and tomatoes. Cook, stirring often, for 5 minutes. Stir in the Randall beans, salt and pepper. Cover the pan and reduce to low heat. Cook, stirring occasionally, for 15 minutes. Stir in the parsley. Taste and correct the seasonings. 6 to 8 servings. All fresh herbs should be submerged in lukewarm water to remove all dirt and grit. Dry with absorbent paper or cloth towels, then wrap in absorbent white paper towels and seal in a plastic bag. Store in the crisper drawer of the refrigerator and the herbs should remain fresh and crisp for several days.

You can make this delicious dish with either our traditional Great Northern Beans or Our Organic Great Northern Beans