Ingredients 1 1/2 tablespoon olive oil 1 medium onion, chopped 4 red potatoes, cut into bite-size pieces 1 pound mushrooms, trimmed and quartered 1/4 teaspoon dried thyme 1-2 tablespoons tomato paste 2 cups water 10 ounces baby spinach leaves 1 can (14 1/2 ounces) navy beans, drained and rinsed 1-2 tablespoons wine vinegar Ground pepper Salt Directions In a Dutch oven or large nonstick skillet, heat oil over medium heat; gently swirl to coat pan. Add onion and potatoes and sauté until onion is lightly browned, around 10 minutes. Add the mushrooms, thyme, and salt; cook until mushrooms are tender, around 8 to 10 minutes. Stir in tomato paste and water; cover with lid and cook until potatoes are tender. Add spinach and beans; cook until heated through. Stir in wine vinegar then season with salt and pepper
Mushroom and Navy-bean stew
