Polish Fasolka po Bretońsku (Bean Stew with Sausage)

About This Recipe

Fasolka po bretońsku, literally 'Breton-style beans,' is one of Poland's most beloved comfort dishes despite having little to do with actual Brittany — the name is believed to be a marketing invention from a pre-war canned food company, yet the dish itself became a genuine national staple. White beans are simmered low and slow with smoky Polish sausage, bacon and a tomato-paprika sauce until the beans turn soft and the whole pot thickens into something rich enough to eat as a full meal rather than a side. The technique depends on building layers of smoky flavor: bacon renders first, then sausage browns in that fat, and only after both have contributed their flavor to the pot do the beans and tomato sauce go in to simmer together. Smoked paprika, not traditionally Polish but widely adopted in the modern version of this dish, deepens the smokiness further alongside the meats themselves. It's standard weeknight and camping-trip fare across Poland, beloved for how filling and comforting a pot of beans and sausage can be, and often better the day after it's made as the flavors continue to meld.

Ingredients

Serves 6

• 500 gcanned white beans(drained, or 2 cups cooked from dry)
• 150 gsmoked bacon(diced)
• 300 gPolish smoked sausage(sliced)
• 1onion(diced)
• 3 clovesgarlic(minced)
• 400 gcrushed tomatoes
• 2 tbsptomato paste
• 1.5 tspsmoked paprika
• 1bay leaf
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 1 cupwater or stock

Instructions

1. 1

   Render the bacon

   Cook bacon in a heavy pot over medium heat until crispy and fat renders, about 6 minutes.

2. 2

   Brown the sausage

   Add sausage slices and brown for 4-5 minutes. Remove bacon and sausage, leaving the fat in the pot.

3. 3

   Cook the aromatics

   Add onion to the fat and cook until soft, about 6 minutes, then stir in garlic for 1 minute.

4. 4

   Build the stew

   Add crushed tomatoes, tomato paste, smoked paprika, bay leaf, salt, pepper and water. Stir well.

5. 5

   Simmer everything together

   Return bacon and sausage to the pot, add the beans, and simmer uncovered for 35-40 minutes, stirring occasionally, until thickened.

   The stew thickens considerably as it simmers uncovered — resist covering it if you want the concentrated, hearty consistency this dish is known for.

6. 6

   Serve

   Remove the bay leaf and serve hot with crusty bread.

Variations

• •

  Use dried beans soaked and cooked from scratch for a more traditional, less soft texture than canned.

• •

  Add diced carrots for extra texture and a touch of sweetness.

• •

  Make it spicier with a pinch of cayenne or extra smoked paprika.

Storage

Refrigerate up to 5 days; flavor improves overnight. Freezes well for up to 3 months — thaw and reheat gently with a splash of water if it has thickened too much.

Frequently Asked Questions