This flavorful potato, bean, and mushroom stew is ready in less than an hour. You can use other beans, such as black-eyed peas, in place of the navy beans; kale or Swiss chard would be nice substitutions for the spinach leaves.
Recipe information
Yield
serves 4 as a main course
Ingredients
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.
Step 2
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.
Step 3
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.
Using Dried Beans
Step 4
If you have a little more time, you could soak and cook dried beans, which would make the soup even more economical and a bit richer in flavor and texture. See page 365 for the instructions.
