Recipe courtesy of Damaris Phillips
Total:
13 hr 50 min
Active:
50 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
13 hr 50 min
Active:
50 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.

Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.

Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

IDEAS YOU'LL LOVE

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Refried Beans

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Sweet and Smoky Baked Beans

Recipe courtesy of Steven Raichlen

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Baked Beans With Bacon

Recipe courtesy of Food Network Kitchen

White-Bean Soup Shooters with Bacon

Recipe courtesy of Ted Allen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking