Quick Navy Bean Stew
From Everyday Food: Fresh Flavor Fast
Prep cook time: 30 minutes
Final cook time: 8-10 minutes
1 tbsp olive oil
1 small onion, finely chopped
4 small red potatoes (about 10oz/284g), cut into ½” pieces
1lb/450g mushrooms, trimmed & quartered (I prefer Cremini)
¼ tsp dried thyme
Coarse salt and freshly ground black pepper to taste
1 tbsp tomato paste
2 cups water
1 pkg (10oz/284g) baby spinach
1 can (15oz/425g) navy beans, drained and rinsed
1 tbsp red wine vinegar
1. In a large, deep skillet (I used a soup pot), heat the oil over medium heat. Add the onion and potatoes and cook until the onion is lightly browned, stirring occasionally (8-10 minutes). Add the mushrooms and thyme, season with salt & pepper. Cook, stirring often, until the mushrooms are tender (8-10 minutes).
2. Stir in tomato paste and water, cover and cook until the potatoes are tender, but not falling apart (8-10 minutes).
3. Add half the spinach, cover and cook until wilted (about 1 minute). Add the remaining spinach and the navy beans, cook, covered until heated through (about 3-4 minutes). Stir in the vinegar, season with salt and pepper (Ruth’s note: I added a dash or two of Worcestershire sauce for a little kick).