Fasolka po Bretońsku

Name: Fasolka po Bretońsku
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 lb smoked kielbasa, sliced; 1 medium yellow onion, finely diced; 2 medium carrot, finely diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp sweet paprika; 1 tsp dried marjoram; 2 bay leaves; 1 cup crushed tomatoes; 2 cans navy beans (15 oz cans), drained; 1 cup water; 1/2 tsp kosher salt; 1/4 tsp ground black pepper

Polish Breton-style bean stew of navy beans, smoked sausage, carrot, and tomato, seasoned with paprika and marjoram. This weeknight version uses canned beans, and it is served hot with crusty bread.

55 minEasyServes 4460 cal/serving

PolishDinnerStovetopStandardEgg-FreeNut-FreeSoy-Free

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Ingredients

1 lb smoked kielbasa, sliced
1 medium yellow onion, finely diced
2 medium carrot, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp sweet paprika
1 tsp dried marjoram
2 bay leaves
1 cup crushed tomatoes
2 cans navy beans (15 oz cans), drained
1 cup water
1/2 tsp kosher salt
1/4 tsp ground black pepper

Instructions

1

Heat a large pot over medium heat. Add 1 lb sliced smoked kielbasa and brown it 3 to 4 minutes per side. Check a piece with an instant-read thermometer; it should read 160°F. Set the sausage aside.
2

Cook 1 medium finely diced yellow onion and 2 medium finely diced carrot in the pot for 6 minutes, until soft. Add 2 cloves minced garlic and 2 tbsp tomato paste and stir for 1 minute.
3

Stir in 1 tsp sweet paprika, 1 tsp dried marjoram, 2 bay leaves, and 1/4 tsp ground black pepper. Cook for 30 seconds.
4

Add 1 cup crushed tomatoes and 1 cup water. Bring to a simmer.
5

Stir in 2 cans drained navy beans (15 oz cans) and 1/2 tsp kosher salt. Return the sausage to the pot and simmer 25 minutes, stirring now and then, until thick.
6

Remove 2 bay leaves and serve hot with crusty bread.

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Questions

What is Fasolka po Bretońsku?

Polish Breton-style bean stew of navy beans, smoked sausage, carrot, and tomato, seasoned with paprika and marjoram. This weeknight version uses canned beans, and it is served hot with crusty bread. This reference files it under Polish dinner: made on the stovetop, rated easy and about 55 minutes start to finish.

How long does Fasolka po Bretońsku take?

As written, 55 minutes: 15 of prep and 40 of cooking. The longest single stretch is step 5 (25 minutes): "Return the sausage to the pot and simmer 25 minutes, stirring now and then, until thick."

What internal temperature should Fasolka po Bretońsku reach?

For Fasolka po Bretońsku, the target internal temperature is 160 F (about 70 C), given in step 1. A probe thermometer removes the guesswork.

Can I use dried beans instead of canned in Fasolka po Bretońsku?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Fasolka po Bretońsku uses 2 cans navy beans (15 oz cans), drained.

How do I store and reheat Fasolka po Bretońsku?

Refrigerate what is left of Fasolka po Bretońsku within two hours and eat it within three days. Reheat gently on the stovetop.

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