Serves 8
830 min
Creole Pinto Beans
Recipe GLPR9da81fffa8389d
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.
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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.
