Cheese Brats With Rice and Beans Recipe

12 lbs. tender, juicy organic chicken breasts

Approx. 5 lbs. of premium chicken breast strips

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

Tender, juicy chicken breasts, drumsticks, gourmet burgers and hot dogs

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

Two 1/3 -lb. gourmet beef patties 80/20

Two individual fully baked rich and decadent chocolate cakes

Approx. 3-lb. pack of meaty and delicious boneless thighs ― portioned into three 1-lb. pouches

1.38-lb. bag of gluten-free and organic chicken breast nuggets

4 packs of crispy and delicious uncured, no-sugar-added, fruitwood-smoked bacon

Approx. 5-lb. low-sodium fully cooked boneless turkey breast roast

Approx. 3-lb. pack of meaty and delicious boneless thighs ― portioned into three 1-lb. pouches

1-lb. tray of green bean almondine ― up to 4 servings

Four 5-oz. creamy and cheesy twice baked potatoes

Two individual fully baked flaky and delectable apple and fruit pastries

12 lbs. tender, juicy organic chicken breasts

Approx 1.25-lb. mild, slightly sweet uncured ham

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

4 packs of crispy and delicious uncured, no-sugar-added, fruitwood-smoked bacon

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

Three 22-oz. bags of air fryer-ready, seasoned wings: spicy, roasted and lemon pepper

1.38-lb. bag of gluten-free and organic chicken breast nuggets

A comfort food favorite that never goes out of style! Here, a traditional rice and beans recipe is upgraded with Niman Ranch’s beer-infused cheddar bratwurst. This stick-to-your-ribs supper is just as good for Sunday dinner as it is any night of the week.

Ingredients

4 Niman Ranch Fat Tire Spicy Cheddar Brats
1 pound dried red beans, soaked overnight
3 cloves garlic, chopped
1 onion, chopped
2 celery stalks, medium diced
2 carrots, peeled, medium diced
2 tablespoons olive oil
4 to 6 cups cooked white rice
1 bunch parsley, chopped

Made with Our

Step 1

Add olive oil to a large bean pot or stock pot and place on burner over medium-high heat. Add onion, garlic, celery and carrot and sauté for 5 to 8 minutes, stirring occasionally until slightly tender.

Step 2

Place soaked beans in the pot and add enough water to cover them by 2 inches. Simmer beans over medium heat until tender, 1 to 2 hours. Continue adding water as needed.

Step 3

Meanwhile, cook rice and keep warm

Step 4

In a heavy-bottom skillet (preferably cast iron), sauté sausage until heated through and slightly browned.

Step 5

To serve, place approximately a cup of rice in bottom of each serving bowl, add beans and bean liquor to bowl, top with sausage and garnish with parsley. Serve immediately.