One-Pan Beer Bratwurst with Beans

A flavorful, colorful and budget-friendly evening meal featuring beer bratwursts with garbanzo and kidney beans, broccoli and red cabbage. Quickly and easily prepared.
Course Entree
Cuisine German
Keyword Abendbrot, Beans, Bratwurst
Region Germany
Total Time 30 minutes
Servings 4 People


  • 1 whole onion large
  • 1 whole garlic clove one lobe of a head of garlic
  • 1 can kidney beans about 14 oz
  • 1 can garbanzo beans about 14 oz.
  • 2 tbsp olive oil
  • 4 whole beer bratwurst
  • 3 tbsp German curry ketchup Hela or Zeisner
  • 8 oz German beer 1/2 bottle or can
  • 1/4 tsp sauce binder Mondamin
  • 1 dash salt and pepper
  • 1 dash chili flakes
  • 1 dash sugar
  • 1 stalk parsley, to taste
  • 1 head broccoli
  • 14 oz red cabbage in can or pouch


  • Peel the onion and garlic. Cut the onion in strips and mince the the garlic. Drain beans, rinse, and pat dry. 
  • Heat the oil in a large pan. Lightly brown the beer bratwursts, then remove from pan.
  • Saute the onion and garlic in the hot bratwurst fat until golden brown.
  • Add 6 ounces of beer (or water), and the curry ketchup. Add sauce binder, salt, pepper, chili. Add beans and bratwurst and allow to cook for 10 minutes.  
  • Heat red cabbage in separate pan.
  • Steam broccoli in separate pan until done and slightly firm to the bite. Drain water.
  • Wash, shake dry, and chop parsley. Garnish over top. Serve with German farmer’s bread.