Ingredients
Method
- In a medium sauté pan over low/medium heat, add oil, garlic and chili flakes and sauté for 1 minute.
- Add mushrooms and saute for 5 minutes or until tender. Remove mushrooms and set aside.
- Add beans to the sauce pan, sprinkle with salt and saute for 2 minutes. Using the back of a wooden spoon, mash half the beans, leaving the other half intact.
- Add the mushrooms back to the pan along with the broth or water and bring to a boil.
- Reduce heat, stir in spinach and tomatoes and simmer for 2 minutes or until spinach is wilted and desired consistency is achieved. Add more broth/water if necessary.
Notes
- For extra depth, use homemade vegetable broth instead of store-bought. It makes a noticeable difference.
- Don't overcrowd the pan when sautéing mushrooms; this ensures they brown nicely instead of steaming.
- If your beans are too firm, simmer them a little longer with extra broth until they reach your desired creaminess.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan when sautéing mushrooms; this ensures they brown nicely instead of steaming.
- If your beans are too firm, simmer them a little longer with extra broth until they reach your desired creaminess.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.