Polish beans with sausage: fasolka po bretonsku

Fasolka po bretonsku is a popular Polish home-cooked dish of beans and sausage in tomato sauce. This recipe includes proportions, timings and tips for adjusting the sauce to your taste.

Ingredients

400 g dried white beans
300 g sausage
1 onion
2 garlic cloves
500 ml tomato passata
2 tablespoons oil
1 tablespoon marjoram
2 bay leaves
Salt and pepper

Step-by-step preparation

Rinse the beans, cover generously with cold water and soak overnight. Drain and rinse again.
Cover with fresh water, add the bay leaves and simmer until tender, usually about 60-90 minutes. Add water as needed.
Cut the sausage and onion. Fry them in the oil, adding the chopped garlic near the end.
Add the contents of the pan and the passata to the tender beans. Simmer together for 15-20 minutes, stirring and adding water if needed.
Add the marjoram and season with salt and pepper. Serve with bread once the sauce reaches your preferred consistency.

Time and servings

Allow about 2 hours, plus overnight soaking. Serves 6.

Preparing the beans

Cover dried beans with plenty of water because they expand as they soak. Cook them gently and check several beans before adding the tomatoes. They should be soft all the way through. If using already cooked beans, start with the sauce and add the beans towards the end so they do not fall apart. Adjust the sauce's thickness with liquid and simmering time.

Practical tips and variations

Cooking time depends on the size and age of the beans, so check them for tenderness.
Add the tomatoes once the beans are soft, then simmer everything together to combine the flavours.
For a quicker version, use cooked beans from a tin or jar, drained and rinsed.
If the sauce is too thin, mash a spoonful of beans in the pot and cook for a few more minutes.

Making the sauce

After soaking, drain and inspect the beans. Cook them in fresh water with the lid slightly ajar. Keep the beans covered with water, adding more when needed. They may not all soften at the same rate, so remove and check several before adding the passata. If any are hard in the middle, continue cooking. The time in the recipe is a guide.

Cut the sausage into half-moons or cubes and chop the onion more finely, so it softens in the pan before going into the pot. Fry over medium heat, stirring, until the sausage is lightly browned. Add the garlic shortly before the end because it burns easily. If the sausage releases plenty of fat, you need not add all the oil. Transfer the contents of the pan to the tender beans along with the passata.

Keep the bean cooking water to thin the sauce. Add it gradually, stirring from the bottom. If the sauce is too thin, simmer uncovered or mash a few beans against the side of the pot. If too thick, add water and bring back to a simmer. Rub the marjoram between your hands before adding it. Add salt gradually because sausage can be salty. Finally, remove the bay leaves and taste the sauce with the beans.

For the version with cooked beans, prepare the sausage, onion and tomato sauce first. Add the drained beans later and heat gently so they hold their shape. Use enough beans for the sauce to coat them well, adding water if needed. Serve with a slice of bread. Once cool, refrigerate leftovers in a closed container. Reheat over low heat, stirring; the sauce may need a little water.

FAQ

Do the beans need soaking?

Dried beans are best soaked overnight to help shorten the cooking time.

Can I leave out the sausage?

Yes. Make a meat-free version and season the sauce with more marjoram or smoked paprika.