Red Beans and Rice with Fat Tire Spicy Cheddar Brats


  • 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

  1. Add olive oil to a large bean pot or stock pot and place on burner over medium-high heat.
  2. Add onion, garlic, celery and carrot and sauté for 5-8 minutes, stirring occasionally until slightly tender.
  3. Place soaked beans in the pot and add enough water to cover them by 2 inches
  4. Simmer beans over medium heat until tender, one to two hours. Continue adding water as needed.
  5. Meanwhile, cook rice and keep warm
  6. In a heavy-bottom skillet (preferably cast iron), sauté sausage until heated through and slightly browned.
  7. 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.
  8. Serve immediately.

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