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

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Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.