By Kate Vaynshteyn at

Inspired by fresh and healthy ingredients, our food blogger Kate has created the perfect springtime recipe!

This light, healthy and vegan-friendly recipe brings together asparagus, carrots, turnips, onions and Randall Beans Great Northern White Beans together all in one fresh vegetable hash. Since spring has come and fresh vegetables and ingredients are now aplenty, this is the best time of year to make this recipe.

Sauteing all these ingredients together really brings out and enhances all the flavors and creates terrific texture. Kate doesn’t stop there, taking the bean hash to the next level with a zesty and creamy lemon tahini sauce. Tahini, a traditional Middle Eastern sauce, is made from ground sesame seeds.

If you can’t find tahini in your store, you can easily make your own! Toast 1/2 to 1 cups of sesame seeds over medium heat. Process in a high-power blender with a few tablespoons of oil (olive, vegetable, or sesame oil for a more intense sesame flavor), stopping to push down the sesame seeds every few minutes. Add more oil if needed to blend all the sesame seeds and achieve the correct consistency. It should be the consistency of melted peanut butter – not quite solid but not as liquid as honey.

This dish is great as a light but nutritious side dish for Sunday dinner bonus is you can serve it over rice to your vegan guests.

This white bean recipe can be made with either Randall Great Northern Beans or the Randall Organic products.


Vegetable White Bean Hash with Lemon Tahini Sauce

Vegetable White Bean Hash with Lemon Tahini Sauce


    Vegetable White Bean Hash:
  • 2 medium carrots, peeled and chopped into 1/4 inch cubes
  • 2 medium turnips, peeled and chopped into 1/4 inch cubes
  • 2 Tbsp. vegetable oil
  • 1 lb asparagus, ends removed, chopped into 1 inch pieces
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • Salt & pepper to taste (1/4 – 1/2 tsp is a good start)
  • 1 1/3 cups of Randall Great Northern Beans, drained and rinsed
  • 2 Tbsp. parsley leaves, finely chopped
  • Tahini Sauce:
  • 1/4 cup tahini
  • Juice of 1/2 lemon (about 1 Tbsp. lemon juice)
  • 1 Tbsp. olive oil
  • 2 Tbsp. water
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. garlic powder


  1. Heat the vegetable oil in a large skillet. Add the chopped carrots and turnips, and cook over medium-high heat for 5 minutes, stirring often.
  2. Add the chopped asparagus, diced yellow onion, and minced garlic. Season with salt and pepper and cover with a lid. Continue to cook over medium-high heat for 10 minutes, stirring approximately every 2 minutes. If the vegetable start to brown, turn down the heat.
  3. Add the Great Northern Beans, and continue cooking for about 5 minutes, or until the vegetables are done to your preference. Remove from heat and stir in chopped parsley. Serve with tahini sauce.
  4. Prepare the tahini sauce: In a medium-sized bowl, combine all the ingredients and gently stir together. If desired, add more salt or pepper to taste, or stir in more water about 1 teaspoon at a time to reach the desired consistency.
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This recipe is perfect to prepare with your spring vegetables and can be used for lunch or dinner!

Check out our recipe page for even more bean and vegan-friendly recipes each week.