Irresistibly Delicious Warm Avocado & Vegetable Stew with Spinach and Beans

A comforting Warm Avocado & Vegetable Stew packed with beans and spinach, easy to prepare and perfect for chilly nights.

Course: Dinner

Cuisine: Vegetarian

Keyword: avocado, beans, savory, Spinach, vegetable stew, warm

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 320kcal

2 tbsp Olive Oil Adds richness and depth; ensure it's high quality for the best flavor.
1 cup Onions, diced A flavor powerhouse that adds natural sweetness.
1 cup Mushrooms, sliced Provides an earthy flavor and meaty texture.
1 clove Garlic, minced Delivers a robust aroma and flavor.
0.5 tsp Red Pepper Flakes Introduces delightful heat; adjust based on your spice tolerance.
32 oz Low Sodium Vegetable Broth Essential savory base for the stew.
0.5 tsp Sea Salt Enhances overall flavor; always taste before adding more.

2 ripe Fresh California Avocados Provides creaminess and enhances the dish’s texture.

Heat a splash of olive oil in a Dutch oven over medium heat. Sauté the diced onions until they become translucent, about 5 minutes.
Stir in the sliced mushrooms, minced garlic, and red pepper flakes. Sauté for 1 minute until fragrant.
Pour in the low sodium vegetable broth and sprinkle in sea salt if desired. Bring to a gentle simmer, then stir in the rinsed beans.
Gently fold in the baby spinach until just wilted.
Dice one ripe avocado and blend a quarter with a bit of reserved beans and broth until smooth.
Mix the blended avocado back into the pot, taste and adjust the seasoning as needed before serving.

Serve with crusty bread or over rice for a filling dinner experience.