ReceptnaptárFasolka po bretońsku (white beans in tomato sauce with sausage)
The name fasolka po bretońsku means Breton-style beans, yet this is a thoroughly Polish dish: white beans, sausage, bacon, tomato and plenty of marjoram in a thick sauce. It is popular in canteens, at camps and at home, because it is cheap, filling and keeps well. With tinned beans it is ready in half an hour, and with a slice of bread it makes a complete lunch or supper.
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Ingredients
Method
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- Render the bacon in a saucepan, add the onion and sausage and fry for 5-6 minutes.
- Add the tomatoes, tomato purée, bay leaves and 200 ml water.
- Add the beans and season with marjoram, paprika, salt, pepper and a pinch of sugar.
- Simmer covered over low heat for 20-25 minutes until thickened.
- Serve with bread; it keeps 4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Marjoram gives the dish its characteristic aroma, so do not stint on it, and crumble the dried herb between your fingers before it goes into the pan.
- Render the bacon first over a medium heat, because the fat it releases flavours the onion and sausage.
- Crush half the beans with a fork if you want a thicker sauce: the dish turns creamy without any flour.
Frequently asked questions
Can I make it with dried beans?
Yes: soak 300 g of dried beans the night before and boil them until tender, which takes about an hour. The flavour is fuller, but it takes more time.
How should I reheat it?
Over a low heat with a little water, or in the microwave as the recipe says. Next-day fasolka is usually tastier still, because the beans go on absorbing the seasoning.
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More polish ideas
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- Hunter's stew (bigos)
- Pierogi with potato and curd cheese filling
- Pearl barley soup with smoked meat (krupnik)
- Polish-style pork goulash
- Beef roulades with buckwheat (zrazy)
- Spiced tripe soup (flaki)
- Silesian dumplings with stew gravy and cucumber salad
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