Preheat the oven to 400. Add the beans, with the liquid and a pinch of salt, into a medium-sized sauce pan, and cook over medium heat, stirring occasionally, until the beans begin to break down and become creamy. This usually takes about 20-30 minutes.

Break the mushrooms apart at the base into large, somewhat uniform pieces. Toss the mushrooms and sweet red peppers with a pinch of sea salt and just enough olive oil to thinly coat. Line a baking tray with parchment paper, and place the mushrooms and peppers, evenly spaced, on the tray. Bake for about 40 minutes, or until the mushrooms are crispy on the edges and starting to brown, and the peppers are softened and blistered.

Add a light drizzle of olive oil to a skillet, enough to thinly coat the bottom, warm over medium heat. Sautê the spinach until bright green and just wilted.

To serve, spoon the creamy beans onto a plate, top with the sautêed spinach, crispy mushrooms, blistered peppers, and fresh red onion slices.