White beans with mushrooms and spinach

This white beans with mushrooms and spinach kind-of stew is hearty and satisfying, ideal for a cold weeknight dinner.

Packed with nutrients, vegetarian, vegan and gluten free.

white beans with mushrooms and spinach stew in a pan

I prepared it from scratch with dried white beans, which is great because I used the cooking water for the stew, but if you don’t have the time or simply don’t feel like it, canned beans will work as well, you’ll just need some vegetable broth to cook the stew.

white beans with mushrooms and spinach stew in a pan

Likewise, I used sofregit paste to give some extra flavor to my white beans with mushrooms and spinach stew. I always have a batch handy in my freezer for when I need some in recipes like this. If you don’t have sofregit, you can simply start by sautéing half an onion (finely chopped) and adding some tomato paste or tomato sauce, and cooking it for 15-20 min.

You can finish your meal with some bread on the side and a simple green salad.

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white beans with mushrooms and spinach stew in a pan

White beans with mushrooms and spinach

  • Author: Carla
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 minutes
  • Yield: 46 1x
  • Category: main


Healthy hearty delicious nutritious dinner for a cold winter night.


  • 1 bag (14 oz) Great Northern beans *
  • 1 bag spinach, chopped
  • 16 oz baby bella mushrooms, sliced
  • 1 onion, chopped
  • 2 tbsp sofregit paste **
  • Salt
  • Pepper


  1. Cook the Great Northern Beans: In the pressure cooker add the beans, chopped onion, salt and cover with water. Cook for 40 min. Do not discard the water.
  2. In the meantime sauté the mushrooms with some olive oil, salt and pepper in a deep pan. When done you can leave them in the pan.
  3. Once the beans are done, transfer them to the pan with the mushrooms. Add some water from the beans add the sofrito and simmer for 10 min so the flavors blend together.
  4. Turn the heat off, add the spinach and stir.
  5. Adjust salt and pepper.


* For this recipe I used dried beans, but you can replace them by 2-15 oz cans of either cooked Great Northern or Canelini beans.

** If you don’t have sofrito on hand, while the beans are cooking you can make a quick version of it by sauteeing 1/2 onion (thinly chopped) for 10 min and adding 3 tbsp tomato paste or 1/4 cup tomato sauce and cooking for 15-20 min.

Keywords: legumes, white beans, mushrooms, spinach,

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