Best One Pot Quick Vegetable And Navy Bean Stew Recipes

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ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW



One-Pot Quick Vegetable and Navy-Bean Stew image

You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 45m

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
4 small red potatoes (10 ounces), cut into 1/2-inch pieces
1 pound button mushrooms, trimmed and quartered
1/4 teaspoon dried thyme
Coarse salt
1 tablespoon tomato paste
10 ounces baby spinach leaves, rinsed well
1 can (14 1/2 ounces) navy beans, drained and rinsed
1 tablespoon red-wine vinegar, optional
Ground pepper

Steps:

  • In 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.
  • Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
  • Add 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.

Nutrition Facts : Calories 217 g, Fat 3 g, Protein 10 g

ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW



One-Pot Quick Vegetable and Navy-Bean Stew image

You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.

Provided by @MakeItYours

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
4 small red potatoes (10 ounces), cut into 1/2-inch pieces
1 pound button mushrooms, trimmed and quartered
1/4 teaspoon dried thyme
Coarse salt
1 tablespoon tomato paste
10 ounces baby spinach leaves, rinsed well
1 can (14 1/2 ounces) navy beans, drained and rinsed
1 tablespoon red-wine vinegar, optional
Ground pepper

Steps:

  • In 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.
  • Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
  • Add 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.

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