| Level: | Intermediate |
| Total: | 13 hr 50 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- Heat the coconut oil in a Dutch oven 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 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 291 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 12 g |
| Sugar | 6 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 303 mg |
Reviews
Loved it!! Broth is exceptional. Made it with veggie broth, and regular mushrooms.
We liked it. It doesn’t really feel creole but it is tasty. I’d never cooked beans in beer before. It was tasty! My complaint is that some of the ingredients are hard to find in winter in Alaska. Miso paste isn’t something I want to drive 100 miles for. Mushroom stock. I ended up using a veggie bullion instead. I also had to sub out half the mushrooms for white button mushrooms, which are more accessible here. Even with the substitutions and omitting miso, it came out yummy. (Does creole cooking really use miso paste?)
This is an insult to creole cooking. Miso paste? Coconut oil? Shiitake mushrooms? My ancestors are rolling in their graves.
I really liked these beans. I couldn’t find miso paste in my grocery store but my sister had some. I also used canned beans because I wanted to make them right then and there and didn’t want to wait over night lol. They are really tasty and a good vegetarian dish. I did let it reduce a bit longer to make them thicker. I’ll be making them again for sure.
There is several miso paste ,looked like she used the red,hope this helps
I thought this was a tasty blend of new flavors. Despite having to use canned pinto beans (3) and compensate with veggie broth (3 cups) and use canned mushrooms (eek!) because that’s all I had, this was a exciting blend of creole flavors for us. I definitely look forward to making it again and making sure I have all the proper ingredients.
I followed the recipe to the letter. The coloring didn’t match the show’s version at all. I ended up adding a can of tomato paste to deepen the flavor and color. The miso paste then added a very strange flavor. I’m going to add an extra large can of tomato purée to try and salvage the dish.