Are you craving a soul-warming, nutritious meal that will make your taste buds dance and your body thank you? Look no further than this incredible Bean Stew with Tomatoes, Spinach, and Mushrooms! Packed with protein, bursting with flavor, and incredibly easy to prepare, this vegetarian delight is about to become your new favorite go-to recipe. Whether you're a seasoned chef or a kitchen novice, this stew promises to transform your dinner experience with its rich, comforting goodness.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup dried beans
- 1 can diced tomatoes
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Begin by preparing the dried beans. If you are using dried beans, soak them overnight in plenty of water. If you are using canned beans, rinse and drain them before using.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent the garlic from burning.
- Next, add the sliced mushrooms to the pot. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- If you are using soaked dried beans, drain them and add them to the pot now. If using canned beans, add them after the next step.
- Pour in the can of diced tomatoes (with their juice) and the vegetable broth. Stir to combine all the ingredients.
- If you used dried beans, bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the beans are tender. If you used canned beans, simply let the mixture simmer for about 10 minutes to allow the flavors to meld.
- After the cooking time, add the fresh spinach to the pot. Stir well and let it cook for an additional 2-3 minutes, or until the spinach has wilted.
- Season the stew with salt and pepper to taste. Stir well to incorporate the seasoning.
- Remove the pot from heat and let it sit for a few minutes before serving. This will allow the flavors to develop further.
- Serve the bean stew hot, garnished with fresh herbs if desired. Enjoy your delicious and nutritious vegetarian meal!
Tips
- Bean Preparation is Key: If using dried beans, always soak them overnight to reduce cooking time and improve digestibility. For a quicker option, canned beans work perfectly too!
- Layer Your Flavors: Sauté onions and garlic first to create a flavor base that will elevate the entire dish. Don't rush this step – allowing them to caramelize slightly adds depth to your stew.
- Mushroom Magic: When cooking mushrooms, give them space in the pan. Overcrowding will cause them to steam instead of developing a rich, golden color.
- Spinach Timing: Add spinach at the very end to preserve its bright color and nutritional value. Overcooking will make it lose its vibrant green hue and nutrients.
- Seasoning Secrets: Don't be shy with salt and pepper, but add them gradually. Taste as you go to ensure the perfect balance of flavors.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to make a big batch and enjoy leftovers!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
