Ingredients
1 tbsp. olive oil
1 small onion
4 small red potatoes
1 lb. button mushrooms
1/4 tsp. dried thyme
Coarse salt
1 tbsp. tomato paste
10 oz. baby spinach leaves
1 can navy beans
1 tbsp. red-wine vinegar (optional)
ground pepper
Preparation
Step 1In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.Step 2Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.Step 3Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.
