Good cooks always add baked beans to their salad. A small change makes a big difference
Fasolka po Bretońsku (Bretovian beans) is, despite its name, a traditional Polish dish. Its preparation takes a bit of time due to the processing of the beans. If you don't want to wait, you can alternatively use canned beans. Then, dinner will be ready in half an hour.
Ingredients · Servings 5-6 people
- 300 g "Piękny Hansel" beans
- 150 g raw smoked bacon
- 200 g of sausage, e.g. Podwawelska
- 1 onion
- 2 cloves of garlic
- 400 ml tomato passata
- 1 tablespoon of tomato paste
- 1 tablespoon of marjoram
- 1 teaspoon smoked paprika
- 3 allspice grains
- 1 bay leaf
- salt, pepper (to taste)
Method · 1 h 30 min
- Pour the beans into a pot. Cover with cold water (so that the beans are a few centimeters below the surface). Let steep overnight. The next day, replace the water with fresh water (about 750 ml), add salt (about 1 teaspoon), and bring to a boil with allspice and bay leaf. Cover and simmer until the beans are tender (about 90 minutes).
- Dice the bacon into small cubes and fry in a dry pan. Once the fat has rendered, add the diced sausage to the pan and fry as well. Transfer the meat to the pot of simmering beans.
- Sauté the diced onion in the remaining fat in the pan. Toward the end of cooking, add the chopped garlic. Transfer the vegetables (along with the fat) to the pot with the beans. You can also deglaze the pan with the water from the beans and then pour the contents back into the pot.
- Cook the beans with the meat and vegetables for about 10 minutes. After this time, pour in the tomato passata and tomato paste. Add the marjoram and smoked paprika. Stir. Cook for another 15 minutes, seasoning with salt and pepper.
- Serve the prepared baked beans with bread.
