Polish beans and sausage is one of the most popular dishes served during the wintertime in Poland. After eating a bowl, you will be full for a long time. Keep on reading to get my fasolka po bretonsku recipe.
The Story Behind The Name
Fasolka po bretońsku literally means “beans a la Brittany”. This classic Polish dish got its name from coco de Paimpol, the French beans that are similar to piękny jaś beans that you use to cook Polish beans and sausage.
In French cuisine, dishes that include coco de Paimpol are called “a la Britanny”. So in fact, this dish has nothing to do with Brittany (the region of France) but the kind of beans you use to cook fasolka po bretońsku.
What To Serve Fasolka Po Bretonsku With?
Breton Beans are best to serve with buttered bread or solo.
Alternatively, you can have them with potatoes, rice, or groats.
Tips For Cooking Polish Beans And Sausage
Buy Your Beans On Amazon.
If you don’t have access to any Polish store, you can get your fasolka on Amazon. Click here to buy.
Use Canned White Beans If You Want.
The white bean in a can is already soaked with water, so use twice as much of it (2 lbs/ 1kg).
Use Any Kind Of Sausage.
Any Polish kielbasa will taste good in this dish.
Add More Tomato Puree/ Water If You Want.
If you don’t want your Breton Beans to be too thick, add more water or tomato puree.
How To Store Your Fasolka Po Bretonsku?
- in the fridge for up to 5 days
- in the freezer for up to 3 months
- in the jar (pasteurized) for up 6 months
Breton Beans Fasolka Po Bretonsku Recipe
- 1 lbs / ½ kg of white beans (Jaś)
- ½ lb / ¼ kg of bacon
- ½ lb / ¼ kg of sausage (kiełbasa)
- 1 big onion
- 2 tbsps of oil
- ½ tbsp of salt
- ½ tsp of pepper
- ½ tsp of smoked paprika powder
- ½ tbsp of dried marjoram
- a pinch of ground cumin
- ½ tbsp of mustard
- ½ cup of tomato paste
- Soak the white beans overnight - cover them with twice as much water as the beans take up.
- The next day, add water and oil and cook until soft. The beans can be a bit overcooked.
- Dice the sausage, bacon, and onion.
- Fry the sausage with bacon. When they are ready, add onion and fry for another few minutes.
- Add fried onion, bacon, and sausage to the beans.
- Add spices, tomato paste, and mustard.
- Mix everything together and cook for another few minutes. If you want your fasolka po bretońsku to be more watery, add some water or tomato juice.
Alternatively, you can use canned white beans (2 lbs/ 1 kg).
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Smoked Paprika Powder - Wędzona papryka
Navy Beans - Fasola
Yellow Conventional - Cebula
Smoked Bacon - Boczek wędzony
Smoked Garlic Kielbasa Sausage 3 lbs.
Rapeseed Oil - Olej Rzepakowy
Mustard - Musztarda
Rapeseed Oil - Olej Rzepakowy
Paprika - Papryka słodka
Dried Marjoram - Majeranek
Ground Cumin - Kminek mielony
Ground Black Pepper - Pieprz czarny
Iodized Table Salt - Sól
Tomato Concentrate (Paste) - Przecier pomidorowy
Stainless Pot - Garnek średni
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