Red Beans and Rice with Fat Tire Spicy Cheddar Brats
prep time
overnight for soaking dried beans, 20 minutes active prep timecook time
1-2 hoursIngredients
- 1 pound dried red beans (we prefer Rio Zape beans from Rancho Gordo but most any red bean will work), soaked overnight
- 1 package Niman Ranch Fat Tire Spicy Cheddar Brats
- 3 cloves garlic, chopped
- 1 onion, chopped
- 2 celery stalks, medium diced
- 2 carrots, peeled, medium diced
- 2 tablespoons olive oil
- 4-6 cups cooked white rice
- 1 bunch parsley, chopped
Cooking Instructions
- Add olive oil to a large bean pot or stock pot and place on burner over medium-high heat.
- Add onion, garlic, celery and carrot and sauté for 5-8 minutes, stirring occasionally until slightly tender.
- Place soaked beans in the pot and add enough water to cover them by 2 inches
- Simmer beans over medium heat until tender, one to two hours. Continue adding water as needed.
- Meanwhile, cook rice and keep warm
- In a heavy-bottom skillet (preferably cast iron), sauté sausage until heated through and slightly browned.
- To serve, place approximately a cup of rice in bottom of each serving bowl, add beans and bean liquor to bowl, top with sausage and garnish with parsley.
- Serve immediately.
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