Creole Pinto Beans

Total Time:
13 hr 45 min
Prep:
15 min
Inactive:
12 hr
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Intermediate

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
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.


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