Name: Fasolka po Bretońsku
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 300 g dried white beans (soaked overnight and drained); 250 g smoked kielbasa (thick half-moons); 1 piece yellow onion (finely chopped); 3 cloves Garlic (minced); 1 tbsp rapeseed oil (for sautéing); 400 g tomato passata (plain, unsalted if possible); 500 ml chicken stock (low-sodium); 2 tsp sweet paprika; 1 tsp dried marjoram (crumbled between your fingers); 1 leaf bay leaf; 1 tsp fine sea salt (plus more to taste); 1/2 tsp Black pepper (freshly ground)

How to prepare

Cover the soaked, drained beans with fresh water in a large pot. Bring to a boil, then reduce to a gentle simmer and cook for 35 to 45 minutes, until tender but still holding their shape. Drain and set aside.

Heat the oil in a heavy 4-liter pot over medium heat. Add the kielbasa and cook for 4 to 5 minutes, turning occasionally, until lightly browned and its smoky fat has rendered.

Add the onion and sauté for 6 minutes, stirring often, until softened and lightly golden. Add the garlic, paprika, marjoram, and black pepper; cook for 30 seconds, just until fragrant.

Stir in the passata, stock, bay leaf, salt, and cooked beans. Bring the mixture to a steady simmer, scraping up any browned bits from the bottom of the pot.

Simmer uncovered for 20 to 25 minutes, stirring every few minutes, until the sauce is thick enough to coat a spoon and the beans are creamy at the center. Remove the bay leaf and adjust the salt.

Finished Fasolka po Bretońsku with creamy beans and smoky sausage

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Rest the stew for 10 minutes off the heat so the sauce settles and thickens slightly. Ladle into warm bowls and serve with hearty bread or boiled potatoes.

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Why this recipe works

Creamy white beans balance the smoky sausage, while tomato, paprika, marjoram, and bay create the savory, aromatic profile associated with this Polish classic. A long, gentle simmer blends the flavors without turning the beans to mush.

Storage and reheating

How to store it

Cool within two hours and refrigerate in a covered container for up to 4 days. The stew may be frozen for up to 3 months; thaw overnight in the refrigerator.

How to reheat it

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water or stock if the sauce has thickened too much.