Polish Beans and Sausage {Fasolka Po Bretońsku}

There is somewhat a mystery behind the name for this dish. “Fasolka po bretońsku” means beans a la Brittany (a region in France), but if you searched the interweb for where it comes from, you will find a bunch of stories, credibility of which is questionable. I never really thought about why it may be called beans a la Brittany, but that’s what it’s known as in Poland, and if you asked any Pole, they would know what you mean. To be it clear and to the point I’m calling it beans and sausage.

Fasolka po bretońsku is a savory dish made of white beans, tomato pure, sausage, bacon and spices. Poles usually use a large white bean, called “Jaś” but a smaller bean will also do the job, I’m using canned white beans. The mixture is tangy from the tomato puree, and smoky from the sausage and bacon. Beans break up the taste with a creamy and soft texture. Together, they make a perfect marriage of flavors providing an alternative version to an American favorite of baked beans.

 

Polish Beans and Sausage {Fasolka Po Bretońsku}

  • Prep Time: 5 min
  • Cook Time: 20 min

Ingredients

  • 2 (15 oz) cans of white beans
  • About 1/2 lbs of good quality smoked sausage
  • 1/2 lbs of good quality smoked bacon
  • 1 large onion
  • 3-4 bay leaves
  • 4-5 allspice whole
  • 1 (28 oz) can of tomato puree
  • 2 tbs of tomato paste
  • 1/4 tsp of salt
  • 1/2 tsp of sugar

Instructions

  1. Dice sausage and bacon and sauté until golden around the edges. Add chopped onion, bay leaves and allspice. Sauté until onion is golden brown. Add tomato puree and tomato paste, salt and sugar and simmer on low for about 10 min to reduce.

  2. Drain and rinse beans. Add them to the mixture, stir, and heat through. Taste. Add a bit more salt, if needed.

Notes

I encourage you to use a good quality sausage and bacon that's smoky and not super fatty.

Dish is normally served for dinner with a side of crusty bread. It will also make a perfect potluck dish. Save for later!

Smacznego!

Anna

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2 Comments

  1. Hi Anna,
    My name is John Murawski. I live in New Hampshire and have been married for 47 years to an ole Yankee of Scottish and English descent. She makes an awesome meal out of baked beans in the Boston style. They use salt pork, dry mustard, molasses, maple syrup and a variety of beans. Usually navy beans. Lately we have been using soldier beans as we like their flavor better.

    In looking at recipes for Fasolka Po Bretońsku they ask for a bacon that is different than what we have in the states. Is this available in markets or not.

    1. Hi John!! The bacon I used in my recipe was purchased at a meat counter here in the US. I look for a nice thick cut, smoked bacon. Organic food stores tend to have a nicer variety of this type of cuts. Have you tried that? Good luck! Anna

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