Fasolka po Bretońsku (Polish Beans with Sausage in Tomato Sauce)
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Source: https://recipheon.com/en/recipes/main-dishes/fasolka-po-bretonsku-polish-beans-with-sausage-in-tomato-sauce
About this recipe
Fasolka po Bretońsku with sausage is a hearty, home-style dinner with tender beans and a thick tomato sauce. The beans cook with vegetables, bay leaves, and marjoram, while browned sausage gives the dish a smoky aroma. Plan to soak the beans the day before to shorten the cooking time and ensure evenly tender beans. The dish reheats well, so you can make a larger portion for two days.
Ingredients
Servings: 6
Beans and Cooking Liquid
400 g dried white beans
1.8 L water for soaking and cooking, divided
2 bay leaves
4 allspice berries
Vegetables and Sausage
450 g smoked sausage
2 tablespoons canola oil
1 large onion, about 180 g
2 garlic cloves
1 carrot, about 120 g
Sauce and Seasonings
500 g tomato passata
2 tablespoons tomato paste
1 teaspoon dried marjoram
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1 teaspoon salt, plus more to taste
Steps
Rinse the beans, cover with 1.2 L cold water, and leave in a cool place for 8–12 hours. After soaking, drain the water and rinse the beans; do not use the soaking water for cooking.
Finely chop the onion and garlic, peel the carrot and cut it into half-moons, and cut the sausage into slices about 1 cm thick.
Transfer the soaked beans to a large pot and add 600 ml fresh water, the bay leaves, and allspice berries. Bring to a boil, reduce the heat, and cook with the lid slightly ajar for about 75 minutes, until the beans are tender but not falling apart; add hot water if needed.
Heat the oil in a large pot or deep skillet over medium heat. Cook the sausage for 6–8 minutes, turning the slices, until browned and heated through. Transfer it to a plate, leaving the fat in the pot or skillet.
In the same fat, cook the onion and carrot over medium heat for 6–8 minutes, until the onion has softened. Add the garlic, sweet paprika, and pepper, then cook for another 30 seconds, taking care not to burn the garlic.
Add the passata, tomato paste, marjoram, salt, cooked beans along with about 300 ml of their cooking liquid, and the browned sausage. Stir and bring everything to a gentle simmer.
Cook uncovered over low heat for 15–20 minutes, stirring every few minutes, until the sauce has noticeably thickened and the carrot is tender. Season with salt to taste; remove the bay leaves before serving.
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