Creole Pinto Beans

Name: Creole Pinto Beans
Prep time: 30 min
Cook time: 80 min
Total time: 830 min
Yield: 8
Cuisine: Creole
Ingredients: 2 tablespoons coconut oil; 4 leeks, white parts only, sliced thin and washed; 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; 5 cups mushroom broth; 12 ounces One 12-ounce bottle dark beer; 14 ounces One 14-ounce can diced tomatoes with juices; 2 cups dried pinto beans, soaked overnight and drained; 2 to 4 tablespoons red miso paste; Coarsely ground black pepper to taste; Sour cream, for garnish; Sliced green onions, for garnish

Recipe GLPR9da81fffa8389d

Creole

Side Dish

830 min

147 cal

Servings: 8

Stovetop

A hearty, deeply flavored vegetarian stew built on tender pinto beans simmered with earthy mushrooms, aromatic vegetables, and bold Creole spices. Dark beer and miso paste add layers of savory complexity to this warming one-pot dish, finished with cooling sour cream and fresh green onions.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 tablespoons coconut oil

4 leeks, white parts only, sliced thin and washed

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

5 cups mushroom broth

12 ounces One 12-ounce bottle dark beer

14 ounces One 14-ounce can diced tomatoes with juices

2 cups dried pinto beans, soaked overnight and drained

2 to 4 tablespoons red miso paste

Coarsely ground black pepper to taste

Sour cream, for garnish

Sliced green onions, for garnish

Directions

Heat the coconut oil in a Dutch oven over medium heat. Add the sliced leeks, carrots, and celery; sauté until softened, about 5 minutes, stirring occasionally. Add the chopped mushrooms, garlic, thyme, bay leaves, and Creole seasoning blend. Stir well and continue to cook for 2 more minutes until fragrant.
Pour in the mushroom broth, dark beer, canned tomatoes with their juices, and the drained pinto beans. Stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce heat to low. Cover the pot tightly with a lid and simmer gently until the beans are tender and fully cooked, approximately 1 hour.
Remove the lid and increase the heat to medium. Simmer uncovered for about 15 minutes, stirring occasionally, until the liquid has reduced by roughly one-third. Stir in 2 tablespoons of the red miso paste, dissolving it thoroughly into the broth. Season generously with coarsely ground black pepper. Taste the stew and add additional miso paste (up to 2 more tablespoons) if desired for more umami depth and saltiness.
Remove the bay leaves before serving. Ladle the beans into bowls and garnish with a dollop of sour cream and a scatter of fresh sliced green onions.

Comments

Grocery List Plus Editorial Staff4.25

The stated 830-minute time is misleading; most of that is unattended simmering, so true active prep and cooking is closer to 45 minutes. Ingredient availability is solid at Charlotte chains—Harris Teeter and Kroger stock shiitake, red miso paste, and creole seasoning—though you may need to check the international or Asian section for miso. Cost per serving lands around $2.50 to $3.00 because pinto beans are cheap and mushroom broth is budget-friendly, but the shiitake and dark beer push it up slightly; this is a weeknight-friendly dish that feeds a family well. The stew reheats beautifully and actually improves the next day as flavors meld, making it excellent for meal prep or leftovers.