This Recipe is just a guide on time…..well…and ingredients. Use more or less of any Ingredients depending on how many you are serving. You can fill the pot if you want to. You can use the same amount of Broth or more, depending on how Soupy you want it. But if you want it thicker, as the Pics show, then thicken with a slurry when it’s done. A Slurry can be 1 1/2 Tbsp of Cornstarch per cup of liquid or 1 Tbsp Flour per cup of liquid.
* For a Ham version of this use a Hambone with some Meat left on it instead of the Brats.
2 lbs baby Potatoes or regular medium sized Potatoes cut into 1” chunks.
1-2 lbs Brats or Kielbasa cut into 1” 1 1/2”chunks OR Ham bone with Meat.
1 lb fresh Green Beans.
1 Onion or 1 1/2-2 c.
3 cloves Garlic large chopped.
1 c Chicken Broth.
2 Tbsp Evoo or Butter.
3 Tbsp Cornstarch.
OPTIONAL: 6 Mini Sweet Peppers sliced.
Turn the Pot to Sauté and Heat to Medium. You can also use a frying pan for this.. (it’s faster and no need to deglaze) Add the pieces of the Brats or Kielbasa and Brown them on the outside only. Turn Pot Off. Deglaze the bottom with Chicken Broth. Add Onions and then Beans and Garlic. Do not stir. Sprinkle with 1 Tbsp of Corn starch. Add Brats on top. Sprinkle 2 more Tbsp Cornstarch evenly on top. I do it this way so that the cornstarch doesn’t glob up. Put the lid on, set the time to 4 minutes. QR. test Potatoes for Doneness. Stir and serve.
