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–+ servings
Polish beans and sausage in a frying pan.
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Polish Beans and Sausage (Fasolka po bretońsku)

Prep Time20 minutes
Cook Time20 minutes
soaking the beans10 hours
Total Time10 hours 40 minutes
Servings: 4 servings
Author: Aleksandra

Ingredients

  • 1 cup (180g) dry white beans or 2 (14 oz or 400ml each) canned beans
  • 3 allspice berries optional
  • 2 bay leaves optional
  • 1 tablespoon frying oil
  • 1/2 lb (225g) smoked Polish sausage smoked kielbasa
  • 3 1/2 oz (100g) smoked bacon preferably in a block but you can also use thick slices
  • 1 medium onion
  • 4 cloves garlic
  • 1 tablespoon tomato paste
  • 1/2 teaspoon oregano
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon smoked paprika or more, to your taste
  • pinch of cayenne pepper
  • 1 can (14 oz or 400ml) crushed tomatoes
  • 1 cup (240ml) chicken broth
  • salt and pepper to taste
  • crusty bread with salted butter to serve

Instructions

  • Soak the beans (you need to start the day before): place beans in a large bowl, cover with water - it should be about 4 inches (10cm) above the beans. Leave to soak overnight (about 10-12 hours), then drain (you can also soak them longer but they are the best when soaked for 10-12 hours, you can either soak them longer, for up to 24 hours or drain them and put in the fridge until ready to use). Discard the soaking water.
    1 cup (180g) dry white beans, 3 allspice berries, 2 bay leaves
  • Cook the beans: Add the drained beans to a medium/large pot, add 4 cups of cold water (1L), bay leaves, allspice berries and 2 teaspoons of salt. Bring to a boil then simmer over low heat, covered, for 1-2 hours (smaller beans that have been soaked for longer than 10 hours will be ready after about an hour, smaller beans that have been soaked for 10 hours will be ready after about 1 1/2 hours, larger beans will need about 2 hours, check your beans if they are soft but not as soft as from the can - they're ready). Drain the beans, discard the spices and the cooking liquid.
  • If using canned beans and not dry beans, just drain them and rinse on a sieve.
  • Prepare the other ingredients: Cut kielbasa into large chunks, smoked bacon into small chunks/dice, dice the onion, finely chop garlic.
    1/2 lb (225g) smoked Polish sausage, 3 1/2 oz (100g) smoked bacon, 1 medium onion, 4 cloves garlic
  • Heat the oil in a large frying pan over medium heat. Add the kielbasa and bacon. Cook for a couple of minutes until the fat is partially rendered (melted), turn the heat to medium-high and cook until browned.
    1 tablespoon frying oil
  • Reduce the heat to medium-low, add the onions, cook for a couple of minutes, until soft and translucent.
  • Add garlic, and cook for 30 seconds, stirring.
  • Add tomato paste, oregano, marjoram, smoked paprika, and cayenne, cook for a minute, stirring.
    1 tablespoon tomato paste, 1/2 teaspoon oregano, 1/2 teaspoon marjoram, 1/4 teaspoon smoked paprika, pinch of cayenne pepper
  • Add crushed tomatoes and chicken broth. Bring to a boil and simmer for 10 minutes.
    1 can (14 oz or 400ml) crushed tomatoes, 1 cup (240ml) chicken broth
  • Add beans (any kind) and simmer for 5 minutes.
  • Season with salt and pepper to taste.
  • Serve with crusty bread spread with salted butter.
  • Enjoy!

Notes

Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition

Calories: 503kcal