Fasolka po Bretońsku means beans in Bretonian style and is a traditional dish of Polish cuisine.
Whether this Cassoulet actually came from Brittany to Poland, can no longer be traced, but it certainly originated in France.
As with many traditional dishes, the Cassoulet also has many variations. Mine is refined with white wine. However, one ingredient must never be missing: white beans.
A splendid dish on a cold winter day.
Hearty Polish Cassoulet
- 200 g dried Great Northern beans or other large white beans
- 1 clove of garlic
- 1 onion
- 1 carrot
- 2 stalks celery
- about 100 g smoked bacon
- about 200 g sausage (v. e. Polish sausage, beef or pork sausage)
- 3 tbsps olive oil
- 1 tsp sweet paprika
- 1 can of diced tomatoes
- 1 bay leave
- 200 ml white wine
- 0,5 l broth
- 1 tsp marjoram
- 4 tbsps Crème fraîche
- 1 tbsp chopped parsley
- Put beans in a large bowl, cover with cold water and let soak overnight, but at least 12 hours. Using a sieve thoroughly wash and drain the soaked beans.
- Peel and finely dice onion and garlic. Trimm, peel and dice carrot and celery. Cut bacon and sausage in cubes.
- In a pot heat up olive oil. Add garlic and onion, and let it saute. Add carrot and celery and stew for about 3-4 minutes. Add bacon, sausage and beans, sprinkle with paprika powder and mix with tomatoes and bay leaf. Douse with wine and pour in the broth. Let it simmer for an hour until the beans are soft.
- Season the cassoulet with salt, pepper and marjoram. Stir together Crème fraîche and parsley. Place on the cassoulet.