What she’d tell you
Every Polish family eats this and no two make it the same way. It costs almost nothing, it feeds six, and it is one of those dishes that tastes like somebody's mother made it.
From Babcio’s cookbook
Fasolka po Bretońsku (Polish Beans & Sausage)
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Fry the diced bacon in a dry pot until the fat runs and it starts to crisp.
Add the sliced kielbasa and brown it, then add the diced onions and cook 8 minutes until soft.
Stir in the garlic, paprika, marjoram and tomato paste and cook 2 minutes.
Add the tomatoes, the drained beans, the bay leaves, salt and pepper, and a splash of water.
Simmer uncovered for 25 minutes, crushing a few beans against the side of the pot as it goes.
Taste for salt and serve with dark bread.
If you haven’t got it
Kielbasa
any smoked sausage: chorizo changes the character but works
Cannellini Beans
butter beans, which are closer to the Polish original
Keeping it
Five days in the fridge, better each day.
Medium heat with a splash of water. Freezes for four months.
