Hofbrau Beer Brats and Bean Ragout

Name: Hofbrau Beer Brats and Bean Ragout
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 1 lb navy beans (Soaked over night); 1 tablespoon fine sea salt; 6 cups vegetable stock; 2 fresh thyme sprigs (Chopped); 4 sage leaves (Fresh Puprle, Chopped); 4 rosemary sprigs (Chopped); 2 fresh bay leaves; 6 juniper berries; 6 black peppercorns; 4 tablespoons extra virgin olive oil (Split); 6 bratwursts (Hofbrau Beer); 1 teaspoon sea salt; 2 teaspoons black pepper; 2 cups onions (Medium Diced); 1 cup carrot (Medium Diced); 3 garlic cloves (Minced); 1/2 cup Burgundy wine; 6 plum tomatoes (Chopped); 2 tablespoons tomato paste; 3 tablespoons cilantro (Chopped)

Submitted by Potagekempcc

"Beer Brats, Navy Beans, fresh vegetables, fresh herbs and red wine add warm savory taste."

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photo by Potagekempcc

Ready In:: 2hrs 30mins
Ingredients:: 20
Serves:: 6

ingredients

1 lb navy beans (Soaked over night)
1 tablespoon fine sea salt
6 cups vegetable stock
2 fresh thyme sprigs (Chopped)
4 sage leaves (Fresh Puprle, Chopped)
4 rosemary sprigs (Chopped)
2 fresh bay leaves
6 juniper berries
6 black peppercorns
4 tablespoons extra virgin olive oil (Split)
6 bratwursts (Hofbrau Beer)
1 teaspoon sea salt
2 teaspoons black pepper
2 cups onions (Medium Diced)
1 cup carrot (Medium Diced)
3 garlic cloves (Minced)
¹⁄₂ cup Burgundy wine
6 plum tomatoes (Chopped)
2 tablespoons tomato paste
3 tablespoons cilantro (Chopped)

directions

Place beans, vegetable stock and salt in a pot. Cover with water, bring to a full boil and reduce to a simmer for 1 1/2 hours or until beans are done.
Place herbs, bay leaves, juniper berries, peppercorns in cheese cloth to form a Sachet. Tie with string and place in bean pot.
10-minutes before your beans are done start cooking beer brats.
Heat a large saute pan, add 2-tablespoons oil and brown brats. Add 1/4 cup red wine, cover pan and simmer 8-10 minutes. Remove beer brats and hold warm.
Add oil, onions, carrots, garlic, tomatoes, salt, pepper and sauté 3-4 minutes. Add wine, tomato paste and saute until reduced by half.
Remove sachet from beans and drain. Combine vegetables, beans, brats and wine reduction together. Reseason with salt and pepper to taste.
Serve beans and sausage on warm plates.
Garnish with Fresh Chopped Cilantro.

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Reviews

Great fall recipe, hearty and delicious! I made a few changes..Bourbon instead of wine and Goya butterbeans from the can (cuts time in half just add less veggie stock and careful stirring the beans)...Also I added baby yellow, orange and red peppers for color and to add sweetness. Went great with the side of collard greens! I highly recommend this dish! thx chef!

gangetic1