Categories: Soups
Ingredients
- 2 Tbsp. olive oil
- 3 scallions, thinly sliced
- 1 medium red onion, diced
- 2 cloves garlic, thinly sliced
- Freshly ground black pepper
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (14.5 oz.) diced tomatoes
- 1 jar (16 oz.) salsa, medium to mild
- 1 pack (19 oz.) Johnsonville Original Brats, cut into 1/2" to 1" pieces
- Shredded Monterey Jack cheese, for garnish
- Sour cream, for garnish
Directions
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Heat olive oil in a medium skillet; add the scallions, onion, garlic and a twist or two of freshly ground black pepper. Sauté until tender, stirring occasionally.
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Meanwhile, in a separate skillet sauté brat pieces until lightly cooked and golden brown on the outside, turning often.
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In a crockpot, combine the black beans, diced tomatoes and salsa; stir in the sautéed onion mixture and lightly cooked brat pieces.
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Cook on high for 3 hours then switch to low until ready to serve. Make sure the brats cook to an internal temperature of 160°F.
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Set out bowls of the shredded cheese and sour cream so fans can help themselves to toppings.
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Refrigerate leftovers.