Bean Stew with Tomatoes, Spinach, and Mushrooms
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Navy beans; soaked overnight |
| 4 | c | Water |
| 1 | tb | Crushed hot pepper flakes; (up to 2) |
| 2 | tb | Broth or water; (used instead of oil) (up to 4) |
| 1 | md | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 6 | oz | Mushrooms; quartered |
| 2 | Carrots; shredded | |
| 1 1/2 | ts | Dried basil |
| 1 | cn | (16 oz) diced tomatoes |
| 1 | pk | (10 oz) frozen leaf spinach; thawed and squeezed dry |
| Salt and freshly ground pepper; (I substitute no-salt seasoning @ 2 tsp.) |
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