This is post 2 for today, be sure to check out “Keeping It Local” for gift giving ideas in post 1.
I don’t remember when or how we came across this recipe years and years ago, but I can tell you one thing….you are going to LOVE this!
Sweet BBQ meets smoky brats with a variety of colorful beans, all this topped with a bloop of sour cream and fresh snipped cilantro…A-MAAAAAZING!
Tex Mex Brats & Beans
{click for easy printable}
- 2 cans (15 Oz. Can) Northern Beans
- 2 can (15 Oz. Can) Kidney Beans
- 2 cans (15 Oz. Can) Black Beans
- 10 whole Johnsonville Brats
- 8 ounces, fluid Tomato Sauce
- 1 cup Your Favorite BBQ Sauce
- 1 can (4 Oz. Can) Chopped Green Chilies
- 1 cup Salsa, You Decide The Heat Level
- ¼ cups Brown Sugar
Drain and rinse beans. Slice brats diagonally in 1-inch pieces. Combine remaining ingredients in your slow cooker. Cook on low for 4 hours.
Just before serving, sprinkle with some cilantro, cheese and sour cream.
You are gonna LOVE this!
Tastes great with Corn bread, and I just so happen to have a favorite Corn Bread Recipe to share with you, straight from my Momma’s kitchen!
Nana’s Perfect Cornbread
- 1 cup flour (we used whole white wheat)
- 2 eggs
- 1 cup milk
- 1/4 cup oil
- 1 cup yellow cornmeal
- 1/3 cup sugar
- 1 T. baking powder
- 1 t. salt
Preheat oven to 425*. Mix dry ingredients well. Stir in corn meal. Beat eggs, then add eggs, milk and oil to dry ingredients. Beat just until smooth. Pour into 9×9 baking dish or deep dish baking stone. Bake for 15-20 minutes. We grew up putting butter, honey or syrup on our cornbread. It’d be good crumbled up in the above Brats and Beans recipe too.
~T
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