Recipe courtesy of Damaris Phillips
Save Recipe Print
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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Perfect Pinto Beans

Recipe courtesy of Ree Drummond

Pressure Cooked Pinto Beans

Recipe courtesy of Lorna Sass

Shrimp Creole

Recipe courtesy of The Neelys

Black Beans

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Red Beans and Rice

Recipe courtesy of Robert Irvine

Black Bean Burgers

Recipe courtesy of Sandra Lee

Beef and Bean Burritos

Recipe courtesy of Ree Drummond

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories