Hofbraubeerbratsandbeanragout Recipes

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HOFBRAU BEER BRATS AND BEAN RAGOUT



Hofbrau Beer Brats and Bean Ragout image

Make and share this Hofbrau Beer Brats and Bean Ragout recipe from Food.com.

Provided by Potagekempcc

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 20

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)

Steps:

  • 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.

Nutrition Facts : Calories 535.5, Fat 34.6, SaturatedFat 9.9, Cholesterol 62.9, Sodium 2506, Carbohydrate 34.4, Fiber 10.7, Sugar 5.9, Protein 19.7

BEAN RAGOUT



Bean Ragout image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

4 cups white beans or gigante bean
6 ounces extra-virgin olive oil
4 ounces garlic, sliced
4 ounces shallots, sliced
10 ounces chicken stock
4 tablespoons butter
2 lemons, zested
3 ounces Italian parsley leaves, chopped
Kosher salt and freshly ground black pepper
1 1/2 quarts apple cider (recommended Knudsen's)

Steps:

  • In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
  • Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BRATWURST, SAUERKRAUT AND BEAN CASSEROLE



Bratwurst, Sauerkraut and Bean Casserole image

Wanted to do something different with brats, so I put this together from ingredients I had in the cupboard.

Provided by MLTDEBBIE

Categories     Main Dish Recipes     Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 5

1 pound fresh bratwurst sausages
1 (32 ounce) package sauerkraut
1 pinch celery salt
1 tablespoon brown sugar
1 (15 ounce) can baked beans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
  • Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
  • Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

Nutrition Facts : Calories 532.9 calories, Carbohydrate 38.5 g, Cholesterol 84 mg, Fat 33.8 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 11.5 g, Sodium 2905.5 mg, Sugar 15.3 g

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