Beer Brats and Cranberry Beans

As usual, this meal is a melange of several different cultures, but the outcome was very enjoyable.  The little sausage bits are German beer cheese brats, with Mexican pasilla peppers and regular red bell peppers.  I should have tossed in some onions, too, but was too lazy.  There was a bit of collards left, and of course, there is almost always NOLA Boy-approved beans and rice at the ready. That’s smoked paprika on my portion.  His was doused with the more traditional Tabasco sauce.

These are cranberry beans, which are quickly becoming a favorite, even over the big kidney beans that have held that lofty platform for a long time.  Cranberry beans seems to make the mushier beans-in-their-own-sauce dish that is apparently more authentic than regulation beans

The tomatoes were left from the cheeseburgers at lunch time, and pumped up the more sparse amount of veggies that night.  All in all, a very satisfying repast.



About judilyn

RV'er, foody, caregiver, knowledge seeker
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2 Responses to Beer Brats and Cranberry Beans

  1. taphian says:

    I never heard of cranberry beans, so I learned something new today. Virtual hugs Mitza

    Liked by 1 person

  2. judilyn says:

    They are very pretty, too, when uncooked. White and maroon streaks. They cook up softer than kidney beans, so are not as good for a dish where you want the bean to be more solid.


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