Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.