When you’re out camping, this one-pot, beer brat stew comes together in a snap, especially if you chop the onion and garlic at home and transfer the beans and tomatoes to a container with a tight-fitting lid.

6 servings

What you’ll need:

• 2 tablespoons preferred vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 package Tofurky® Beer Brats, cut into ½” slices
• 2 cans pinto beans, rinsed and drained
• 1 (14 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) bottle Full Sail Amber Ale
• ½ teaspoon sea salt
• Chopped cilantro, for serving

How to make:

1. In a Dutch oven over a campfire or camp stove, heat oil. Sauté onion and garlic until softened, about 5 minutes. Add brats and cook until lightly browned, about 5 minutes.
2. Stir in beans, tomatoes, beer, and salt. Simmer for 15 minutes. Serve with cilantro and other favorite toppings.