Beer Brat Charro Beans

When you’re out camping, this one-pot, beer brat stew comes together in a snap, especially if you chop the onion and garlic at home and transfer the beans and tomatoes to a container with a tight-fitting lid. Serve with your favorite toppings, such as scallions, vegan sour cream, and vegan cheddar cheese.

6 servings

what you’ll need:

2 tablespoons preferred vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 package Tofurky® Beer Brats, cut into ½” slices
2 cans pinto beans, rinsed and drained
1 (14 ounce) can fire-roasted diced tomatoes
1 (12 ounce) bottle Full Sail Amber Ale
½ teaspoon sea salt
Chopped cilantro, for serving

how to make:

1. In a Dutch oven over a campfire or camp stove, heat oil. Sauté onion and garlic until softened, about 5 minutes. Add brats and cook until lightly browned, about 5 minutes.

2. Stir in beans, tomatoes, beer, and salt. Simmer for 15 minutes. Serve with cilantro and other favorite toppings.

I love the idea of making these beans while camping…but here’s how I made a half-ish recipe in an Instant Pot, if anyone is interested:
I sauteed the onion in oil in the Instant Pot until slightly brown, then added a bay leaf and garlic and continued cooking for about a minute. I then added 1.5 cups of pinto beans (soaked for the requisite time), 2.5 cups of water, and cooked on the beans/chili setting for 30 minutes on high pressure. I waited about seven minutes, then used quick release, but I don’t know that it matters. I put the whole thing back on the heat and added a 14 oz can of fire-roasted diced tomatoes, half a bottle of amber beer, salt, black pepper, white pepper, 1 tsp of red pepper, and about a half teaspoon of liquid smoke (smoked paprika would probably be nice here too). I continued cooking for about fifteen minutes, until the beans started to thicken. I then sauteed the beer brats in a separate pan and added them in at the end. These turned out wonderfully and tasted great with corn muffins.

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