What are Breton Beans and where do they come from?

Breton Beans, known in Polish as "Fasolka po Bretonsku," are a traditional Polish stew made primarily with large white beans. The dish likely originated from the Brittany region of France before becoming popular in Poland. It typically features beans slow-cooked with smoked kielbasa, tomatoes, and a blend of herbs and spices, resulting in a hearty, savory meal.

How do I prepare dried beans for Breton Beans?

To prepare dried beans for Breton Beans, soak them overnight in cold water to help soften them and reduce cooking time. After soaking, drain and rinse the beans. Cook them in fresh water without adding salt until they are tender, which usually takes about 1 to 1.5 hours. Avoid adding salt during cooking, as it can make the beans tough.

Can I make a vegetarian or vegan version of Breton Beans?

Yes, Breton Beans can be made vegetarian or vegan by omitting the smoked kielbasa and substituting it with plant-based alternatives or extra vegetables like mushrooms and bell peppers. Using vegetable broth instead of meat stock keeps the dish flavorful while accommodating dietary preferences.

What spices and seasonings are commonly used in Breton Beans?

Common seasonings in Breton Beans include marjoram, bay leaf, allspice, garlic, salt, and black pepper. Some recipes add cayenne pepper for a mild heat. These spices complement the smoky flavor of kielbasa and the earthiness of the beans, creating a balanced and aromatic stew.

What dishes pair well with Breton Beans for a complete meal?

Breton Beans are often served with crusty bread, such as a baguette, which is perfect for soaking up the rich sauce. They also pair well with steamed rice or boiled potatoes to add starch and round out the meal. A simple green salad on the side provides freshness and balance.

Breton Beans Recipe With Kielbasa And Fresh Tomatoes

Name: Breton Beans
Prep time: 1 h 45 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Polish
Ingredients: – 1 cup dried beans; – 1 medium sweet onion, chopped; – 2 cloves garlic, chopped; – 1 cup Polish smoked kielbasa, cubed; – 2 cups crushed tomatoes; – 1 tablespoon tomato paste; – 3 teaspoons marjoram for flavoring and aiding digestion; – 1 bay leaf; – 3 allspice berries; – 6 cups water; – Salt to taste; – Pepper to taste; – A pinch of cayenne pepper for heat; – 1 tablespoon butter, ghee, or cooking oil; – 1 teaspoon chopped parsley for garnish

Ingredients

– 1 cup dried beans

– 1 medium sweet onion, chopped

– 2 cloves garlic, chopped

– 1 cup Polish smoked kielbasa, cubed

– 2 cups crushed tomatoes

– 1 tablespoon tomato paste

– 3 teaspoons marjoram for flavoring and aiding digestion

– 1 bay leaf

– 3 allspice berries

– 6 cups water

– Salt to taste

– Pepper to taste

– A pinch of cayenne pepper for heat

– 1 tablespoon butter, ghee, or cooking oil

– 1 teaspoon chopped parsley for garnish

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Instructions

1-First, soak 1 cup of dried beans in plenty of water overnight or for at least 8 hours to soften them.

2-Next, drain and rinse the beans thoroughly under cold water.

3-In a large pot, boil the rinsed beans in 6 cups of fresh water, cover, and simmer for 1 to 1.5 hours until they’re tender but still hold their shape.

4-While the beans cook, brown 1 cup of cubed Polish smoked kielbasa in 1 tablespoon of butter, ghee, or oil for about 5 minutes, then set it aside.

5-In the same pan, cook 1 medium chopped sweet onion until golden, which takes 3-4 minutes, then add 2 cloves of chopped garlic and cook for another minute.

6-Add the kielbasa, onion, and garlic mixture to the pot of beans, along with 1 bay leaf, 3 allspice berries, 2 cups crushed tomatoes, 1 tablespoon tomato paste, 3 teaspoons marjoram, salt, and pepper.

7-Simmer everything together for 15 more minutes, then adjust seasoning as needed and garnish with 1 teaspoon of chopped parsley before serving.

Last Step:

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Notes

🌱 Avoid adding salt before beans are fully cooked to ensure they soften properly.
⏳ Use canned beans to reduce cooking time without sacrificing flavor.
🌶 Add cayenne pepper for a spicier kick or omit for mild taste.

Author: Brandi Oshea
Prep Time: 30 minutes (plus overnight soaking)
Simmering time: 1 hour 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Simmering and sautéing
Cuisine: Polish

Nutrition

Serving Size: 1 serving
Calories: 348 kcal
Sugar: 8 g
Sodium: 856 mg
Fat: 24 g
Saturated Fat: 8 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 49 mg