from martha stewart's "everyday food", issue 16.
serves 4, prep time: 25 minutes, total time: 45 minutes
1 can (14.5 oz) navy beans, drained and rinsed
1 tablespoon olive oil
1/4 teaspoon dried thyme
1 small onion, chopped
1 tablespoon tomato paste
4 small red potatoes (10 oz) cut into 1/2 inch pieces
ground pepper, coarse salt
1 pound button mushrooms
10 oz baby spinach leaves, rinsed well
1. in a large nonstick skillet, heat oil over medium heat; swirl to coat pan. add onion and potatoes. cook until onion is lightly browned, 8-10 minutes. add mushrooms, thyme, and salt to taste; cook, stirring often, until mushrooms are tender, 8-10 minutes.
2. stir in tomato paste and 2 cups water; cover and cook until potatoes are tender, 8-10 minutes. [i found that it took longer than that for the potatoes to become tender.]
3. add half the spinach; cover and cook until wilted, about 1 minute. add remaining spinach and beans; cook (covered) until heated through. stir in 1 tablespoon red wine vinegar, if desired. season with salt and pepper and toss to combine.
per serving: 217 calories, 3.9 grams fat, 10 grams protein, 38.6 grams carbs, 8.7 grams fiber.
i found that the seasonings really weren't enough. if i were to do it over i might use a mix of vegetable broth and water instead of just water, and i might add some garlic as well. but it was a great dinner meal with some good bread.