Masrer at Cooking

Ingredients

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

---

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 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
2. Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
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 vinegar, if desired. Season with salt and pepper, and toss to combine.