Creole Pinto Beans

• 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.
2. Add the leeks, carrots and celery, and saute until soft, about 5 minutes.
3. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
4. Add the mushroom broth, beer, tomatoes and pinto beans.
5. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
6. Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes.
7. Season with 2 tablespoons of the miso paste and some pepper.
8. Taste and add more miso as needed.

coconut oil, leeks, carrots, stalks celery, shiitake mushrooms, garlic, thyme, bay leaves, mushroom broth, tomatoes, pinto beans, red miso, ground black pepper, sour cream, green onions

Taken from www.foodnetwork.com/recipes/damaris-phillips/creole-pinto-beans.html (may not work)