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

1. 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.

2. Meanwhile, in a separate skillet sauté brat pieces until lightly cooked and golden brown on the outside, turning often.

3. In a crockpot, combine the black beans, diced tomatoes and salsa; stir in the sautéed onion mixture and lightly cooked brat pieces.

4. 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.

5. Set out bowls of the shredded cheese and sour cream so fans can help themselves to toppings.

6. Refrigerate leftovers.

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