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Breton Beans (Fasolka po Bretonsku) w/ Kielbasa

January 2, 2018 by Edyta 11 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
  • Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
  • Mushroom Pierogi “Uszka” for Borscht - December 3, 2022

Breton Beans (Fasolka po Bretonsku) with Kielbasa and Tomatoes is a super comforting dish for these cold winter days. Use black eyed peas to welcome New Year the traditional way.

breton beans with sausage and tomatoes on blue plate with spoon

What are Breton Beans

Breton Beans, or in Polish “Fasolka po Bretonsku”,  is a very popular dish in Poland. However, I don’t think it originally comes from Poland. Based on the name I have to assume that it comes from Brittany, but because it is so widely served throughout, I can honestly say that it is a traditional Polish dish. I often receive lots of requests to put more Polish recipes; so here is yet another one – a very popular Breton Beans recipe.

For the original Polish Breton Beans I would suggest using large white beans which you soak over night and then you cook the next day for at least an hour and a half. I assume these are the preferred bean because they’re the most abundant in Poland. But this dish is so versatile that you can really use any type of beans you’d like.

two plates with breton beans, sausage and tomato sauce with hand holding spoon with beans

I decided to use these black eyed peas and served it for dinner on the New Year’s day. Despite their identity crisis …. black eyed peas are actually beans. And apparently there’s a tradition to eat black eyed peas on New Year’s day.

I thought it was just a Greek tradition, but I have just learned that it’s also a southern tradition. It’s believed that eating black eyed peas will bring prosperity in the New Year (who knew?). Well, I’m all for prosperity, so I decided to give it a try and I promise to circle back at the end of the year and either confirm or debunk this superstition.

Close up photo of breton beans with sausage and tomatoes on blue plate with spoon

In Poland we don’t really have a special dish for the New Year, but obviously some countries do. In fact, my Hungarian friend asked me about it the other day, and she told me that their tradition is to eat lentils. I found it fascinating and decided to do some research into these New Years culinary traditions. And so it was that that we ended up eating black eyed peas last night.

As I said above, this Breton Beans dish is very versatile:

  • You can make it very meaty and add bacon, ham or more sausage; or you make it vegan by skipping the meat altoghether;
  • You can also use different kind of beans: large fava beans, kidney beans, northern beans, black eyed peas, etc…
  • Or you can make a shorter version and use canned beans instead of dried.

For this Breton Beans recipe I used:

  • Dried black eyed peas that I soaked over night;
  • Polish smoked kielbasa;
  • Onions;
  • Garlic;
  • Crushed Tomatoes;
  • Tomato Paste;
  • Marjoram (you need to add it to make it easier to digest beans);
  • Bay leave;
  • Allspice;
  • Salt & Pepper;
  • Cayenne pepper (not traditionally found in the Polish version but my husband requested a little heat)
  • Water.

Two blue plates with breton beans, sausage and tomatoes; piece of bread on a cutting board

I serve this Breton Beans dish with a crusty bread. You can make your own homemade crusty bread. It’s super easy and delicious. Or you could also serve it with a side of rice.

If you are interested in a history of black eyed peas on New Year’s day, this article can give you some more information.  And if you want to cook some real Southern black eyed peas, I found this recipe interesting. Do you have any traditions for New Year’s Day? What was served for dinner in your house?

close up photo of breton beans with sausage and tomatoes on a blue plate with spoon, horizontal

If you’re hungry for more Polish recipes here are few of my favorites:

Dill Pickle Soup (Zupa Ogorkowa)

Cucumber Salad (Mizeria)

Cabbage and Kielbasa

Sauerkraut and Mushroom Pierogi

close up photo of beans with sausage and tomatoes on a blue plate with spoon, horizontal

Breton Beans (Fasolka po Bretonsku) with Kielbasa and Tomatoes

Breton Beans (Fasolka po Bretonsku) with Kielbasa and Tomatoes is a super comforting dish for these cold winter days. Use black eyed peas to welcome New Year the traditional way.
5 from 5 votes
Print Pin Rate
Course: Dinner, Main Dish
Cuisine: Polish
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4
Calories: 348kcal
Author: Edyta

Ingredients

  • 1 cup Beans Dried
  • 1 Onion medium, sweet, chopped
  • 2 cloves Garlic chopped
  • 1 cup Kielbasa Smoked Polish Sausage, cubed
  • 2 cups Crushed Tomatoes
  • 1 tbsp Tomato Paste
  • 3 teaspoon Marjoram
  • 1 Bay Leaf
  • 3 Allspice
  • 6 cups Water
  • Salt & Pepper to taste
  • Pinch Cayenne Pepper optional
  • 1 tbsp butter ghee or cooking oil
  • 1 teaspoon Parsley chopped

Instructions

  • Add beans to a bowl and cover with lots of water and soak overnight.
  • Rinse the beans and add them to the pot with 6 cups of water. Bring to boil, cover and cook for about an hour to an hour and a half. The cooking time depends on beans. They should be soft but not overcooked;
  • In a frying pan heat up one tablespoon of butter or ghee or cooking oil and add cubed kielbasa (sausage) and cook until golden brown for about 5 minutes;
  • Once the sausage is cooked remove from the pan and set aside; 
  • Add onions to the same pan; if needed add extra fat; cook until golden and soft, for about 3-4 minutes; add garlic and cook for another minute.
  • Once the beans are cooked add sausage and onions/garlic mixture to the pot with the beans;
  • Add bay leaf, allspice, crushed tomatoes, tomato paste, marjoram, half a teaspoon of salt and freshly ground pepper and cook for about 15 minutes;
  • Check for seasoning, add more salt and pepper if needed; optionally add pinch of cayenne for some heat; sprinkle with fresh parsley and serve with crusty bread.

Notes

Do not add salt to the pot with beans until the beans are fully cooked. The salt would prevent the beans from becoming soft. 
The total prep time for this recipe does not include overnight soaking of the beans.
1 cup of dried beans will produce approximately 3,5 cups of soaked beans.
You can simplify the process and use canned beans (2 cans of any beans); rinsed. Fry sausage, onions and garlic, add tomatoes and spices and 2 cans of beans. Add water if needed and adjust seasoning. 
 

Nutrition

Calories: 348kcal | Carbohydrates: 18g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 856mg | Potassium: 796mg | Fiber: 5g | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 15.8mg | Calcium: 112mg | Iron: 4.9mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

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Filed Under: Dinner, Ethnic Recipes, European Recipes, Meat and chicken, Polish recipes

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Reader Interactions

Comments

  1. Heather

    January 3, 2018 at 10:47 am

    Looks delicious – I loved kielbasa!!! and now i have to try your pierogies too!

    Reply
    • Edyta

      January 3, 2018 at 10:55 am

      Thanks Heather. I hope you will like them 🙂

      Reply
  2. Leslie

    January 3, 2018 at 11:08 am

    5 stars
    I was just thinking of making beans with sausage for supper! It is so warming and filling.

    Reply
    • Edyta

      January 3, 2018 at 11:18 am

      Great you come along my recipe. i hope you will make it and you will like it 🙂

      Reply
  3. Jessica Levinson

    January 3, 2018 at 11:11 am

    5 stars
    Love how versatile this recipe is and that there is a vegan option! My husband would really love this for dinner!

    Reply
    • Edyta

      January 3, 2018 at 11:19 am

      Thanks Jessica, It is very versatile and it can be done vegan. You can even add different kind of beans or lentils.

      Reply
  4. lisa

    January 3, 2018 at 11:20 am

    5 stars
    Black eyed peas are a big tradition for the New Year in the South. I always make Hoppin John, but this looks mighty tasty too.

    Reply
    • Edyta

      January 3, 2018 at 12:43 pm

      I would love to try Hoppin John!

      Reply
      • Christopher

        January 19, 2020 at 2:20 pm

        5 stars
        I made this today and it was fantastic! Perfect after a run in the dark, cold and foggy winter here in the UK!

        Reply
  5. Pam

    January 3, 2018 at 11:48 am

    5 stars
    Oh my! I could go for a dish of that right now! And, I’m southern and didn’t realize the black eyed pea tradition for New Years was practiced anywhere else. Interesting.

    Reply
    • Edyta

      January 3, 2018 at 12:44 pm

      Thanks Pam!

      Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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