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Creole Pinto Beans

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


  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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