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.