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Recipe courtesy of Damaris Phillips

Creole Pinto Beans

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  • Level: Intermediate
  • Total: 13 hr 50 min (includes soaking time)
  • Active: 50 min
  • Yield: 6 to 8 servings
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  1. 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.
  2. 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.
  3. 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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