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Beer Bratwurst Tavče Gravče with Sweet Peppers & Feta

Golden-browned Beer Bratwursts nestled into creamy white beans, sweet red and yellow peppers, caramelized onions and a rich, savoury paprika sauce. Baked until bubbling, then finished with crumbled feta and fresh parsley. Don’t forget the crusty bread to scoop up every last bit of that sauce! Another delicious recipe created by Zimmy’s Nook.

Prep: 15 minutes
Cook: 45 minutes
Serves: 4-5

Ingredients

Beer Bratwurst & Baked Beans

  • 1 package (1 lb / 450 g, 5 sausages) Grimm’s Beer Bratwursts
  • 1 tbsp (15 mL) olive oil
  • 1 medium red bell pepper, seeded and cut into ¾-inch (2 cm) pieces
  • 1 medium yellow bell pepper, seeded and cut into ¾-inch (2 cm) pieces
  • 1 small Jimmy Nardello sweet pepper or red sweet Italian pepper, left whole
  • 2 small yellow onions (approx. ½ lb / 225 g total), 1 finely diced and 1 cut into 4 rounds approx. ½-inch (1 cm) thick
  • 4 garlic cloves, minced
  • 1 tbsp (15 mL) tomato paste
  • 2 tbsp (15 g) sweet Hungarian paprika
  • 2 cans (19 oz / 540 mL each) cannellini beans, liquid reserved; do not rinse the beans
  • 1 cup (240 mL) low-sodium chicken stock, divided
  • ½ cup (120 mL) reserved liquid from the canned beans
  • ½ tsp (1 g) dried mint
  • 1 dried bay leaf
  • ¼ tsp (1 g) freshly ground black pepper
  • Kosher salt, to taste

To Finish

  • 2,6 oz (75 g) feta cheese, crumbled
  • 2 tbsp (5 g) chopped fresh flat-leaf parsley
  • Crusty bread, for serving

Instructions

  1. Prepare the Ingredients:
    • Preheat the oven to 400°F (205°C) with a rack positioned in the centre.
    • Drain the cannellini beans over a bowl, reserving at least ½ cup (120 mL) of their liquid. Do not rinse the beans. Set aside.
    • Cut the red and yellow bell peppers into ¾-inch (2 cm) pieces. Leave the Jimmy Nardello pepper whole.
    • Finely dice one yellow onion. Trim the ends from the second onion and cut crosswise into 4 rounds, keeping the concentric rings intact.
    • Mince the garlic cloves and measure out remaining ingredients.
  2. Brown the Bratwursts
    • Heat olive oil in a large, oven-safe skillet over medium heat.
    • Add the bratwursts and cook for 3 to 5 minutes, turning occasionally, until browned on several sides.
    • Transfer bratwursts to a plate, leaving the drippings in the skillet. Note: Since Grimm’s bratwursts are fully cooked, they only need browning now and reheating later.
  3. Brown the Sweet Peppers & Onion Rounds
    • Increase heat to medium-high.
    • Add red and yellow bell peppers to the skillet. Place onion rounds flat against the surface, keeping rings intact. Add the whole Jimmy Nardello pepper.
    • Cook for 5 to 7 minutes, turning onion rounds carefully once, until golden on both sides. Stir bell peppers occasionally until lightly browned in spots. Turn the Jimmy Nardello pepper to develop lightly blistered areas.
    • Transfer onion rounds and Jimmy Nardello pepper to the plate with the bratwursts. Leave bell peppers in the skillet.
  4. Build the Paprika Base
    • Reduce heat to medium-low.
    • Add diced onion to the skillet with the bell peppers. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
    • Add minced garlic and cook for 30 seconds until fragrant.
    • Stir in tomato paste and cook for 1 minute.
    • Crucial Step: Remove skillet from heat. Add sweet Hungarian paprika and stir for 15 to 20 seconds, allowing it to bloom in warm oil. (Do not fry paprika over high heat, as it scorches quickly and turns bitter).
  5. Add Beans & Liquid
    • Return skillet to medium-low heat.
    • Pour in ½ cup (120 mL) reserved bean liquid and ¾ cup (180 mL) chicken stock, scraping the skillet bottom to release browned bits.
    • Add drained cannellini beans, dried mint, bay leaf, and black pepper. Stir gently to coat beans in paprika sauce without breaking them.
    • Using the back of a wooden spoon, mash about ¼ cup of beans against the skillet side and stir back into sauce.
    • Bring to a gentle simmer for 2 to 3 minutes. Taste and season lightly with kosher salt if needed. Sauce should look loose with visible liquid.
    • Nestle the 4 browned onion rounds into the beans, keeping the top surfaces exposed. Position the whole Jimmy Nardello pepper near the edge.
  6. First Bake
    • Transfer uncovered skillet to preheated oven. Bake for 10 to 15 minutes, until sauce begins to thicken and bubble.
    • Remove skillet and check consistency. If sauce has thickened excessively, stir in 2 to 4 tablespoons of remaining chicken stock.
  7. Arrange Bratwursts & Final Bake
    • Nestle browned bratwursts into beans in a loose fan pattern, browned sides up.
    • Use a spoon to bring colourful bell peppers to the surface around sausages, keeping onion rounds visible.
    • Return uncovered skillet to oven and bake for another 10 to 15 minutes, until sauce bubbles around edges, beans are creamy, and bratwursts are heated through. (If sauce appears dry at 10 minutes, add a splash of remaining stock).
    • Desired consistency: Plump beans coated in a glossy brick-red paprika sauce with enough liquid remaining to spoon generously.
  8. Finish & Serve
    • Remove skillet from oven and let stand for 5 minutes. Remove bay leaf. Scatter crumbled feta over beans and between bratwursts. Sprinkle with fresh parsley. Serve warm directly from the skillet with warm crusty bread.

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Products Used

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