Newsletter

Subscribe to receive Poland Travel Guide Infographic

Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

Beans

Fasolka Po Bretonsku (Polish Breton Beans)

by 6 Comments

Fasolka Po Bretonsku (Polish Breton Beans) is something Ed discovered before I moved to Poland. He’d had it in a restaurant a shopping mall, a galleria, probably either Poznan Plaza or M1. I remember him ordering it, like an experienced diner, one time after I’d joined him. To describe Fasolka Po Brestonsku, I’ll say that it’s like a gourmet version of Campbell’s Bean and Bacon soup, something I loved from my childhood. There are similar flavor notes, but this is so much more. Of course, it’s homemade!

Fasolka Po Bretonsku (Polish Breton Beans)

Poles will be quick to say that this isn’t a Polish recipe, although it’s very popular in Poland. It’s from the Brittany region in France. The New York Times ran a French version of this recipe. There is no sausage; there is no bacon. I think I can see how Poland took a tasty dish and made it even better! It’s such an improvement that I’m inclined to call it a Polish recipe. No matter which cuisine gets credit, I know you’ll enjoy Fasolka Po Bretonsku.

Smacznego!

Lois

Print

Fasolka Po Bretonsku (Polish Breton Beans)

  • Author: Polish Housewife
  • Category: Soup
  • Cuisine: Polish
Print

Description

A hearty bean soup with tomatoes, sausage and bacon

Ingredients

  • 1 pound beans, large white beans or baby lima beans
  • 8 ounces bacon, diced
  • 8 ounces kielbasa, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 12 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon marjoram
  • 1 – 2 tablespoons Wondra flour (optional)

Instructions

  1. Cook beans according to package directions, or cheat like I did and use a box of frozen Lima beans or canned beans
  2. Saute bacon over medium high heat in a Dutch oven, until fat is rendered
  3. Add kielbasa and onion, saute until onion is translucent
  4. Add garlic, cook for 2 more minutes
  5. Add tomatoes, tomato paste, and marjoram
  6. Simmer 30 – 60 minutes to blend flavors
  7. (Optional) Sprinkle the Wondra flour over the soup and stir to blend. This will thicken the broth a little bit and seems tone down the tartness of the tomatoes a bit. Wondra is pre-cooked flour, so it blends easily without clumping and doesn’t have a raw flour taste.

 

Easy Turkey Chili

by 2 Comments

A webpage listing a bunch of anti-inflammatory recipes is where I came across this little gem. They touted the many health benefits of peppers, tomatoes, beans, and turkey. This page was a gold mine for a foodie with arthritis, so if NSAIDs like Advil and Alleve are part of your daily routine, you know what I mean. If you have young healthy joints, count your blessings and enjoy this delicious turkey chili for the taste and convenience alone!

I’ve made only small changes from the original source, Two Peas in a Pod. I don’t use a slow cooker for this recipe because I’m just not good at planning that far in advance. If you like to use one, know that this can be made in a 6 quart crockpot.

Convenient & Delicious

We’ve gotten to the point where we make a batch of this tasty and easy turkey chili at least every other week. It’s quick and easy to put together, makes a large quantity, and freezes well.

I work four 10-hour days, so I love the convenience of having a full meal ready to eat at the end of a long day, and my husband, Ed, loves the warm, earthy spices.

Turkey chili

Every time I serve this, he comments about how the combination of spices is perfect. We’ve made a lot of chili over the years, even competed in a 4th of July chili cook off at our air base in Spain back in the day. He seemed let down when I said that all I did was follow the recipe. I shouldn’t have burst his bubble, better that he think of me chopping, grinding, and tempering a variety of spices. I’ll let you in on the secret, chili powder and cumin, 2:1.

I hope this doesn’t hurt my chili cook-off friends’ feelings, but this is so much better than the chili we offered up on that 4th of July, but nothing could compare to the fun we had that day.  The length of our shorts identifies this as the early 1980s!

Chili cook off

I hope my easy turkey chili recipe will be as popular at your home as it is at ours.

Smacznego!

Lois

Print
An easy turkey chili recipe that's quick and delicious!!!

Easy Turkey Chili

  • Author: Polish Housewife
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 10-15 servings
  • Cuisine: Tex Mex
Print

Description

Quick and easy, a delicious pot of chili

Ingredients

  • Olive oil
  • 1 pound ground turkey
  • Salt and pepper
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 yellow pepper, diced
  • 2 (15 ounce) cans tomato sauce
  • 2 (15 ounce) cans diced tomatoes
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans red kidney beans, rinsed and drained
  • 2 (4 ounce) cans diced green chilies
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • Chicken stock
  • 2 tablespoons Wondra flour

Instructions

  1. Add 1-2 tablespoons olive oil to a frying pan and brown the ground turkey, breaking it into small pieces as you turn and stir
  2. Season with salt and pepper. (Go easy on the salt. The canned ingredients will be salty and you can always add more. That being said, I like to add a little salt to each layer of flavor as I’m preparing a dish)
  3. Move the turkey to a Dutch oven.
  4. Add 1-2 tablespoons olive oil the same frying pan and sautéed the onions and peppers, seasoning lightly with salt and pepper
  5. Add the onion and peppers to the ditch oven
  6. Add the tomato sauce, diced tomatoes, beans, green chilies, corn, chili powder, and cumin
  7. Stir, add enough chicken stock to almost cover the ingredients and bring to a boil, reduce heat and simmer 30-45 minutes
  8. Sprinkle with Wondra flour and stir it in to thicken the broth

Notes

Top with shredded cheese, sour cream, or sliced green onions

World’s Best Baked Beans

by 6 Comments

This recipe comes from one of those fund raising cookbooks — a familiar thing in many American circles. Do you have a few on your bookshelf? I have them from churches, our old squadron wives group, and this one is from my sister-in-law’s high school class. They made a cookbook several years ago and used it to raise funds for their upcoming reunion. This simple recipe for very meaty baked beans in my favorite in the book. Thanks to the 1973 class of Belle Vernon Area High School for sharing.

Meaty Baked Beans- perfect as a side dish, but hearty enough to serve as a main

I’ve never served this without getting at least one request for the recipe. it makes a huge amount, so it’s something you’ll want to prepare when you have many mouths to feed. I have frozen leftovers and been happy with the result when they were thawed and reheated in case you need that option.

I have taken this to potluck dinners as a side dish. For my December graduation party (many years ago), I made this as a main dish on a blustery winter day and served it with cornbread. It’s hearty enough to be a meal in itself.

Tomorrow, this very American looking Polish pottery is going to work for lunch. It was decided today that we were due for a “Hot Dog Day.” It will be an almost impromptu potluck. Top notch hot dogs with all kinds of toppings, and that calls for top notch meaty baked beans on the side.

I was so excited about going back to work. In case you’re wondering, I’m still enjoying it. The days fly by very quickly, and that’s always a good sign. It is, however, adding a lot more structure to my days than I’ve had for several years. And yes, sometimes it feels like all I do is work and sleep, but we’re adding a hitch and a bike carrier to our car, so there will soon be some bike rides along the river (which is always a large dry riverbed unless we’ve just had a VERY heavy rain).

It’s sad to say there is no safe way of getting from our home to the bike path on our bikes, so we have to drive there. I miss the days of being able to zip across Poznań on our bikes without traveling on a road. Bikes paths along the sidewalks, through the parks and forest will get you “almost” anywhere in POZ.

Enough reminiscing! I know you’ll have to wait for the right time to try these baked beans, but let me know how it goes.

Smacznego!

Print

World’s Best Baked Beans

  • Prep Time: 45 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours 15 mins
  • Yield: 6 quarts
  • Category: Side or Main
  • Cuisine: American
Print

Description

A hearty meaty baked bean recipe that will feed a crowd!

Ingredients

  • 1 pound sweet (mild) Italian sausage
  • 1 pound hot Italian sausage
  • 1 pound Polish sausage
  • 1 pound pepperoni
  • 1 can green beans, drained
  • 1 can yellow wax beans, drained
  • 1 can Lima beans, drained
  • 1 can baked beans
  • 1 can kidney beans
  • 1 can chili beans
  • 1 can tomato soup
  • 1 can tomato paste
  • 3/4 cup brown sugar
  • 1 bottle of barbecue sauce
  • 1 pound of bacon, precook end and cut up

Instructions

  1. Preheat the oven to 325
  2. Brown the Italian sausages. Mine were links and I squirted them out of the casings to brown them as if they were bulk sausage
  3. Slice and half or quarter the Polish sausage and pepperoni add to the Italian sausage for the last few minutes of cooking. Just enough to cook out some of the fat
  4. Drain the meats on paper towels
  5. In a very large mixing bowl or a Dutch oven combine all of the beans, soup, tomato paste, and brown sugar until well combined
  6. Add the cooked sausages
  7. If mixing in a bowl, transfer to a large baking dish
  8. Spread the barbecue sauce over the top as if you were frosting a cake
  9. Top with the bacon pieces
  10. Bake for 1 1/2 hours

Notes

If you’re not in the US, here are some substitutions you can make. The tomato soup should be condensed. If you’re using ready to serve, simmer to reduce the volume by half. If your butcher doesn’t carry Italian sausage or American Polish sausage, substitute your personal favorites, a little spicy is fine. The pepperoni is a sausage, not a pepper. Cooked lardons will substitute nicely for the bacon. Exact proportions and measurements aren’t necessary. It’s very flexible!

 

White Bean Hummus

by Leave a Comment

A wine bar meal in Ireland with Erin and Tim, our niece and her fiancee, inspired this recipe. It was our first meal together in Galway – a very fun evening. When they make a movie about the trip, I expect the working title to be Four Foodies on a Roll.  We all like to try new things, and it was one of those trips where I’m making notes about things to try at home and interesting presentation ideas.

We don’t have a big selection of beans in Poland, so this was made with fasolka, a small white bean.

Ingredients

1 1/2 cups cooked white beans or 15 ounce can drained
2 – 4 tablespoons liquid from beans
2 tablespoons champagne vinegar
2 – 3 cloves garlic
1 teaspoon salt
2 tablespoon olive oil
1 tablespoon tahini
leaves from one sprig of thyme, or a pinch of dried thyme

Directions

  • Blend all ingredients in a food processor, using just enough liquid from the beans to get a nice spreadable texture
  • Serve with bread and/or raw vegetables

 

Habas (Fava Beans) con Chorizo

by Leave a Comment

During the four years we lived in Spain, we never had fava beans, but we came across this dish in a Spanish restaurant in Poland recently.  I liked the combination of flavors and textures; I just wish the restaurant had taken the time to remove the tough peel from the beans.  It greatly improves the texture and lets the bright green color shine.

Ingredients

2 cups fava beans
2 tablespoons olive oil
chorizo, sliced
2 – 4 cloves garlic, minced
salt and pepper, to taste

Directions

  • Boil the beans in salted water until tender, 5 – 10 minutes.  Drain
  • Using a sharp knife, make a small slit in the skin of each bean; peel and discard the skin
  • Add oil and garlic to a frying pan and cook over medium-high heat until the chorizo begins to flavor the oil
  • Add garlic, continue cooking for a couple of minutes
  • Add peeled fava beans and reduce heat to medium, continue to cook 3 – 5 minutes, stirring occasionally

Lentil Soup (Vegetarian/Vegan)

by 2 Comments

A delicious vegan lentil soup
A colorful, tasty bowl of vegan lentil soup

The Christmas day menu at our house is always changing.  I like to try new things (like this vegan lentil soup), and family schedules are always different.  This year, my brother was leaving midday to return to NY, and my husband and daughter were hitting the road for northern California by mid-afternoon.

Since we all stuff ourselves Christmas Eve at my folks’ home where the menu always includes prime rib, Yorkshire pudding, a trifle, and plum pudding with brandy butter, I was planning something light, since we’d be eating early.

I was thinking a couple of soups, but one of our daughters said it wouldn’t feel like a holiday without some kind of baked good.  So we started the day with fruit, apricot squares, and a big plate of bacon.  Lunch was my favorite soup with turkey, barley, and butternut squash.  We also added this meatless option, and I can tell you that it was simple to make and full of flavor.

Source: Skinny Bitch in the Kitch

Print

Lentil Soup (Vegetarian/Vegan)

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Category: Vegan
Print

Description

A delicious and colorful vegan lentil soup!

Ingredients

  • 1 tablespoon refined coconut oil
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 onion, diced
  • 1 zucchini, quartered and sliced (1/4 inch)
  • 1 yellow squash, quartered and sliced (1/4 inch)
  • 1 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon cayenne
  • 6 cups vegetable broth
  • 1 1/2 cup lentils
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 14.5 ounce canned tomatoes (with juice)

Instructions

  1. Add the coconut oil, red and yellow peppers, and onion to a dutch oven and cook over medium-high heat for 2 minutes
  2. Add the squashes, garlic, salt, pepper, marjoram, thyme, and cayenne, cooking for 1 more minute
  3. Add the broth, lentils, and soy sauce, cooking until the lentils are tender, about 30 to 40 minutes
  4. Add the sesame oil and tomatoes, cooking just until heated

 

 

Red Lentil, Roasted Pepper, & Spinach Soup

by 4 Comments

I know my friends in Arizona can’t imagine a hot soup this time of year, but it’s a possibility here in Poland.  I’ve always loved lentils – not only because of the flavor, their fast cooking is great for those of us who don’t plan ahead.  I’ve never used red lentils before, so it was nice to find this smaller variety cooks even faster than my usual green or brown lentils.

They lose their beautiful red during cooking taking on a creamy golden color.  The hue in the soup is coming from the pureed red pepper and the chorizo.

I’ve adapted this recipe from Ginger Beat, a well written blog and great source of vegetarian recipes.

Ingredients

1 cup red lentils
5 cups water
1 1/2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 small onion, diced
4 ounces Spanish chorizo, diced (optional, omit for vegetarian)
4 cloves garlic, minced
2 roasted red bell peppers, (mine were from a jar)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Knorr bullion cube, vegetable or chicken
2 cups fresh spinach leaves (or 2 ounces frozen)

Directions

  • Sort through the lentils, removing any debris, rinse
  • Add lentils and water to a saucepan, cover and bring to a boil, reduce heat to medium and cook for 20 minutes.
  • Just before the lentils are done, add oil, red pepper flakes, onion, and chorizo (if you’re using it) to a large skillet or dutch oven.  Cook for a few minutes, then add garlic, cooking until garlic just begins to brown.
  • Puree roasted red bell peppers.
  • Add cooked lentils, pureed bell peppers, salt, black pepper, and bullion cube (slightly mushed to help it dissolve faster) to oil mixture, simmer for 5 minutes.
  • Add spinach and cook until fresh spinach leaves are wilted (if using frozen, of course, cook until spinach is thawed and soup has returned to a simmer.)

Southwest Vegetarian Quinoa Salad

by 2 Comments

I have to thank my vegetarian friend, Jill, for introducing me to quinoa.  It’s actually a grass seed from South America, but it’s light texture and slightly nutty taste make is a perfect substitute for rice or couscous.  Versatile quinoa is a good source of protein and minerals, even better for you than brown rice.

I love the flavor the quinoa picks up from the broth and spices; there’s a compelling, earthy warmth to it- when combined with texture of the vegetables, this is a dish you’ll make again and again.

Ingredients

1 teaspoon olive oil
4 cloves garlic, minced
1 cup quinoa, rinsed
2 cups vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt & pepper
1 can black beans, drained and rinsed
1 can corn, drained
1 small can diced green chile
2 green onions, sliced (green and white parts)
1 red bell pepper, finely diced
2 tablespoons white wine vinegar
2 tablespoons olive oil

Directions

  • Add oil and garlic to saucepan, cook over medium heat, stirring, until garlic just begins to brown
  • Add quinoa, broth, cumin, cayenne, and salt and pepper to pan.  (I went really light on the salt because I used a Knorr bullion cube and water for my stock).  Bring to a boil, cover and simmer for 25 minutes
  • Remove from heat, and add remaining ingredients
  • Serve now or chill before serving

Cold Bób Salad (Fava Bean, Broad Bean)

by 10 Comments

IA light and healthy Bób Sałatki Polish Broad Bean Salad; the Polish is pronounced Boob Swatkey. Tender, colorful gems dressed in fresh herbs. I’d never seen fava beans  until I came across them in Piotr i Paweł, my neighborhood supermarket.
Bób Sałatki Polish Broad Bean Salad

This recipe comes from my friend, Gosia.  Gosia knows that I like to cook and has been giving me pointers on Polish cooking. She emailed to ask if I’d seen bób (broad or fava beans) which were in season and had just made their annual summer appearance in the markets.  Her timing was uncanny.  I had purchased a packet, thinking they might be fresh lima beans, and cooked them that afternoon.  Gosia’s cool, bright green bean salad is a much better use of bób than my experimentation.

I’ve read some recipes online that say don’t bother peeling the beans. Peeling the beans does take a bit of time, but it’s well worth it.  I didn’t the first time I cooked them, and I wish I had.  The skins are very tough, removing them reveals a tender bean and lets the vibrant, green color show.  Two of Gosia’s sons still live at home, and she says if you can recruit helpers, it goes very quickly. I hope you have helpers too when you’re making Bób Sałatki, or Polish Broad Bean Salad!

Smacznego!

Lois

Print

Cold Bób Salad (Fava Bean, Broad Bean)

  • Author: Polish Housewife
  • Yield: Serves 3-4
  • Category: Vegetable
  • Cuisine: Polish
Print

Description

A light and tasty side dish

Ingredients

  • bób, fresh fava or broad beans
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup diced fresh herbs (I used chives, parsley, basil, thyme, mint and dill)

Instructions

  1. Boil the beans in salted water until tender, 5 – 10 minutes, drain
  2. Using a sharp knife, make a small slit in the skin of each bean; peel and discard the skin
  3. Combine the olive oil, lemon juice, salt, pepper, and herbs
  4. Gently toss the peeled beans with dressing and chill

 

Next week – Zupa Pomidorowa (Tomato Soup)

Black Bean Veggie Burgers

by 3 Comments

On Monday evenings, runners, walkers, kids in strollers and wagons, and the occasional dog  gather on the patio at Maynards Market & Kitchen in the refurbished train depot.  They follow a path through historic downtown Tucson, returning to the patio by 7 PM in time for prizes to be awarded – Meet Me at Maynards t-shirts, caps, and gift certificates.  Many of the restaurants offer discounts to participants, urging them to linger downtown.

My sister and I have made this our Monday night tradition lately; after the walk, we pick up a $4 black bean veggie burger in the market before heading home – my inspiration for this recipe.  Live music wafting over the patio, the occasion train roaring by, hanging out with like-minded souls who decided to leave the couch and get some exercise, it’s a great weekly event.  Thanks to the Southern Arizona Roadrunners for making it happen.

One of the things you’ll hear asked if you decide to join us is, “what do MMM athletes do on Monday night?”  The appropriate response is “GET OUT!!!”

I must admit that I’ve served store bought veggie patties in my home to vegetarians, but I think I’ll stick with these in the future – so much more flavor, and the most difficult part is washing the food processor.

Adapted from: Allrecipes

Ingredients

15 ounce can black beans (or 1 1/2 cups cooked black beans), drained
3 cloves garlic
1/2 onion, quarter
1/2 red bell pepper, quartered
1 egg
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon chili sauce
3/4 cup bread crumbs
vegetable oil

Directions

  • Preheat oven to 425 degrees.
  • Combine all ingredients except oil in food processor, run until well combined but not totally smooth.
  • Line a cookie sheet with foil, brush with vegetable oil.
  • Form the bean mixture into four patties.  I sat a 3-inch round (they’ll spread a little as they bake) cookie cutter on the sheet pan and used it as a form, filling and packing the bean mixture.  Smooth off the tops, lift off the cookie cutter.
  • Brush the tops with oil.
  • Bake 10 minutes, flip burgers, brush tops with oil, bake 10 more minutes.
  • Serve on a bun with the usual burger condiments.