Quick Navy-Bean Stew

By bakers_delight85

Ingredients

• 1 Tbsp. olive oil
• 1 small onion, finely chopped
• 4 small red potatoes (10 ounces), scrubbed and cut into 1/2-inch pieces
• 1 pound white mushrooms, trimmed and quartered
• 1/4 tsp. dried thyme
• Coarse salt and freshly ground pepper
• 1 Tbsp. tomato paste
• 2 cups water
• 1 package (10 ounces) baby spinach
• 1 can (15 1/2 ounces) navy beans, drained and rinsed
• 1 Tbsp. red wine vinegar (optional)

Preparation

Step 1

In a large, deep skillet (or pot), heat oil over medium. Add onion and potatoes; cook until onion is lightly browned, stirring occasionally, 8 to 10 minutes. Add mushrooms and thyme; season with salt. Cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
Stir in tomato paste and the water; cover, and cook until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 8 to 10 minutes.
Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and the beans; cook, covered, until heated through. Stir in the vinegar, if desired. Season with salt and pepper, and stir to combine. To serve, ladle stew into bowls.