Creole Pinto Beans

Name: Creole Pinto Beans
Ingredients: 2 tablespoons coconut oil; 4 leeks, white parts only, sliced thin and washed to remove dirt; 2 medium carrots, chopped; 2 stalks celery, chopped; 8 ounces shiitake mushrooms, chopped; 4 cloves garlic, diced; 4 sprigs fresh thyme, chopped, or 2 teaspoons dried thyme; 2 bay leaves; 1 tablespoon Creole seasoning blend (should be spicy); 5 cups mushroom broth; One 12-ounce bottle dark beer; One 14-ounce can diced tomatoes with juices; 2 cups dried pinto beans, soaked overnight and drained; 2 to 4 tablespoons red miso paste (depending on saltiness); Coarsely ground black pepper; Sour cream, for garnish; Sliced green onions, for garnish

17 ingredients

8 steps

Ingredients

2 tablespoons coconut oil
4 leeks, white parts only, sliced thin and washed to remove dirt
2 medium carrots, chopped
2 stalks celery, chopped
8 ounces shiitake mushrooms, chopped
4 cloves garlic, diced
4 sprigs fresh thyme, chopped, or 2 teaspoons dried thyme
2 bay leaves
1 tablespoon Creole seasoning blend (should be spicy)
5 cups mushroom broth
One 12-ounce bottle dark beer
One 14-ounce can diced tomatoes with juices
2 cups dried pinto beans, soaked overnight and drained
2 to 4 tablespoons red miso paste (depending on saltiness)
Coarsely ground black pepper
Sour cream, for garnish
Sliced green onions, for garnish

Directions

1

Heat the coconut oil in a Dutch oven set over medium heat.
2

Add the leeks, carrots and celery, and saute until soft, about 5 minutes.
3

Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
4

Add the mushroom broth, beer, tomatoes and pinto beans.
5

Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
6

Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes.
7

Season with 2 tablespoons of the miso paste and some pepper.
8

Taste and add more miso as needed.