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.

Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

  1. 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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