What is Fasolka po Bretońsku?
Fasolka po Bretońsku is a classic Polish Beans and Sausage stew with rich tomato base. The dish is named after Brittany (Bretagne) in France, although its exact connection to the region is unclear.
It is a popular comfort food in Poland, especially during the winter months. The stew is rich and flavorful, thanks to the combination of smoky meats and tender beans simmered in a savory tomato sauce. It is often served with crusty bread or potatoes and is a staple at Polish family gatherings.
Why I Love This Recipe for Polish Beans and Sausage?
I love this Fasolka po Bretońsku recipe because it is the epitome of comfort food. The smoky flavors of the sausage and bacon pair beautifully with the tender white beans and rich tomato sauce. This dish is incredibly satisfying and perfect for warming up on a cold day.
The recipe is straightforward, making it accessible for home cooks, and the result is a delicious, hearty stew that tastes like it has been simmering all day. It’s a wonderful way to enjoy the flavors of Poland and bring a bit of tradition to your table.
Key Ingredients
White Beans: Use dried white beans, such as navy beans or cannellini beans, for the best texture and flavor.
Polish Sausage (Kielbasa): Adds a smoky and savory flavor to the stew. You can also use other types of sausage, but i highly recommend getting the smoked kind :).
Bacon: Enhances the smokiness and adds richness. I like to use sliced smoked bacon, or sometimes i add cubed bacon, to make the flavor as rich as possible.
Onion and Garlic: Provides a flavorful base for the stew. If You enjoy more intense dishes, You can add more garlic.
Tomato Paste and Tomatoes: Creates a rich and savory tomato sauce.
Bay Leaves and Marjoram: Traditional herbs that add depth to the flavor. Marjoram is a traditional spice in Polish food that is often added to soups and stews.
Paprika: Adds a touch of warmth and color to the stew.
You will find the full list of ingredients below in the recipe card!
How to Store?
Store Fasolka po Bretońsku in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw in the refrigerator and reheat on the stove before serving.
How to Serve?
Serve Fasolka po Bretońsku hot, garnished with fresh parsley if desired. This stew is perfect with a slice of crusty homemade sourdough bread or over boiled potatoes. It can be enjoyed as a main course for lunch or dinner, and it’s even better the next day as the flavors meld together.
Expert Tips for The Best Fasolka Po Bretońsku
Soaking Beans: Soak the dried beans overnight to reduce cooking time and improve texture. If short on time, use canned beans and adjust the cooking time accordingly.
Browning the Meats: Brown the sausage and bacon before adding them to the stew to enhance their flavors and add depth to the dish.
Adjusting Consistency: If the stew is too thick, add a bit of water or broth to reach the desired consistency.
Variations and Substitutions
Vegetarian Version: Omit the sausage and bacon and use vegetable broth to make a vegetarian version of this stew.
Different Beans: Try using different types of beans, such as kidney beans or pinto beans, for a variation in texture and flavor.
Spicier Stew: Add a pinch of cayenne pepper or a chopped chili pepper for a spicier version of the stew.
Print
Traditional Polish Beans and Sausage (Fasolka po Bretońsku)
- Total Time: 1 hour 45 minutes (plus soaking time)
- Yield: 6 servings 1x
Description
Traditional Polish Fasolka po Bretońsku is a hearty stew made with white beans, sausage, and bacon in a rich tomato sauce. Perfect for a comforting meal, this dish is a staple of Polish cuisine.
Ingredients
- 2 cups dried white beans (navy beans or cannellini beans)
- 1 lb Polish sausage (kielbasa), sliced
- 4 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups water or broth (more if needed)
- Fresh parsley, chopped (for garnish)
Instructions
- Soak the Beans: Rinse the dried beans and place them in a large bowl. Cover with water and let soak overnight. Drain and rinse the beans before cooking.
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Brown the Sausage: Add the sliced sausage to the pot and cook until browned on all sides. Remove the sausage and set aside with the bacon.
- Cook the Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Combine Ingredients: Add the soaked beans, diced tomatoes, tomato paste, bay leaves, marjoram, paprika, cooked sausage, and bacon to the pot. Pour in the water or broth and stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour or until the beans are tender, stirring occasionally. Add more water or broth if needed to keep the stew from becoming too thick.
- Season: Season the stew with salt and pepper to taste. Remove the bay leaves before serving.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over boiled potatoes.
Notes
If using canned beans, drain and rinse them before adding to the stew. Adjust the cooking time to 30 minutes since the beans are already cooked.
For a richer flavor, use a combination of beef and chicken broth instead of water.
Adjust the seasoning to taste, adding more paprika or marjoram if desired.
- Prep Time: 15 minutes (plus overnight soaking for beans)
- Cook Time: 1 hour 30 minutes
- Category: Main dish
- Cuisine: Polish
Nutrition
- Calories: 450
- Fat: 15g
- Carbohydrates: 35g
- Protein: 20g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQs
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. Drain and rinse them before adding to the stew and adjust the cooking time to about 30 minutes.
What type of sausage should I use?
Polish kielbasa is traditional for this recipe, but you can use any smoked sausage. If you prefer a spicier dish, try using andouille sausage.
Can I make this stew in advance?
Yes, Fasolka po Bretońsku tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
How can I make this dish vegetarian?
To make a vegetarian version, omit the sausage and bacon and use vegetable broth instead of water or meat broth. You can also add more vegetables, like carrots and celery, for added flavor.
