CREOLE PINTO BEANS

CREOLE PINTO BEANS image

Number Of Ingredients 17

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 miso paste (depending on saltiness)
Coarsely ground black pepper
Sour cream, for garnish
Sliced green onions, for garnish

Steps:

Directions Heat the coconut oil in aÂ Dutch ovenÂ 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 the 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.