Creole Pinto Beans

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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