Quick Navy-Bean Stew
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 small red potatoes (10 ounces), scrubbed and cut into 1/2-inch pieces
- 1 pound white mushrooms, trimmed and quartered
- 1/4 teaspoon dried thyme
- Coarse salt and freshly ground pepper
- 1 tablespoon tomato paste
- 2 cups water
- One 10-ounce package baby spinach
- One 15 1/2-ounce can navy beans, drained and rinsed
- 1 tablespoon red-wine vinegar, optional
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Baby spinach (1 10-ounce package)
- Mushrooms, white (1 pound)
- Navy beans (1 15 1/2-ounce can)
- Onion, small (1)
- Red potatoes (10 ounces), small (4)
- Thyme, dried (1/4 teaspoon)
- Canned Goods
- Tomato paste (1 tablespoon)
- Condiments
- Red-wine vinegar (1 tablespoon)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and freshly ground pepper, Coarse (1)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on leitesculinaria.com
Social Stats
36.1Rating
1-100
1-100
3Tweets
5Facebook
Shares
Shares
197StumbleUpon
Views
Views
28PinterestPins
Recipe Stats
Published March 3, 2010 (2 years ago).
8 people saved this recipe.
