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!
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.Β 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 enjoyΒ Fasolka Po Bretonsku.
Smacznego!
Lois
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Fasolka Po Bretonsku (Polish Breton Beans)
- Category: Soup
- Cuisine: Polish
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
- Cook beans according to package directions, or cheat like I did and use a box of frozen Lima beans or canned beans
- Saute bacon over medium high heat in a Dutch oven, until fat is rendered
- Add kielbasa and onion, saute until onion is translucent
- Add garlic, cook for 2 more minutes
- Add tomatoes, tomato paste, and marjoram
- Simmer 30 – 60 minutes to blend flavors
- (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.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in PoznaΕ, Poland. As the creator of PolishHousewife.com,Β she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Laurel
Yum, I love bean soup too. This looks delicious!
polishhousewife
Thanks, Laurel! It was pretty yummy!
brooke
ada always asks me to make this because she loves when the school makes this one for them π π π
YUM!
polishhousewife
It’s a good choice on Ada’s part!
David
Sounds so wonderful and hearty, Lois!
Namaste India
Looks Awesome..! its make to our body healthy..!!
Teresa Maria Vandal
Actually considering my own Polish heritage, I could safely say they would be happy to call it Polish considering I know two traditionally Polish foods that actually originated in Italy. They came to be Polish because Poland at one time had an Italian queen that brought the Italian versions with her. Poland changed them to have a Polish flavor to them and accepted them as their food ever since; Uszka and Pierogi.