Bratwurst-Bohnen-Pfanne
A flavorful, colorful and budget-friendly evening meal featuring beer bratwursts with garbanzo and kidney beans, broccoli and red cabbage. Quickly and easily prepared.
Region Germany
Servings 4 People
Ingredients
- 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
Instructions
- Peel the onion and garlic. Cut the onion in strips and mince the the garlic. Drain beans, rinse, and pat dry.Â
- 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. Â
- 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.Â
