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Adjust Servings:
Beans – 1 ⅛ lb (500 g)
Smoked Sausages – 14 oz (400 g)
Ham – 7 oz (200 g)
Yellow Onions – 2
Sunflower Oil – 2 tbsp
Tomato Paste – 7 oz (200 g)
Sugar – 1 tsp
Marjoram – 1 tbsp
Paprika – 1 tbsp
Chili Powder – 1 tsp
Bay Leaf – 1
Allspice – to taste
Ground Black Pepper – to taste
Salt – to taste

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Breton Beans

Breton Beans

  • 2h 00 min
  • Serves 6
  • Medium




Although Breton beans, or “Fasolka po Bretonsku” in Polish, recipe is not actually a Polish one, it is one of the most popular dishes in modern Polish cuisine. It is somewhat similar to classic English baked beans, so perhaps Poles have borrowed this recipe from the Brits. However, complementing it with sausage and spices, including marjoram, they got a rich, self-sufficient dish.

Today, we would like to share a recipe for Breton beans. Preparing them is so simple a process that even a novice cook can handle it. Whereas the result is a fragrant, tasty, and satisfying meal — we are 100 % sure you will enjoy it immensely.



Add dried beans to a bowl and cover with water. Pop in the fridge and let soak overnight.


Drain soaked beans and rinse. Transfer to a pot and cover with water, so it comes an inch above the beans. Add bay leaf, a couple of allspice berries, and set over low heat. Simmer until soft, about an hour and a half.


Meanwhile, cut ham and sausage into cubes and fry them in vegetable oil. Add chopped onions and continue frying, then add some liquid from the pan in with beans. Add spices: marjoram, paprika, chili, black pepper, and salt. Let simmer, covered, for 10-15 minutes.


The beans should be cooked but not mushy. Reserve the liquid from the beans and then combine the contents of both pans. Add tomato paste and a teaspoon of sugar to enhance the flavor. If you feel there is not enough liquid, add some water. Stir, cook for 1-2 minutes, remove from the stove and let rest, covered, for at least 10 minutes.

Some fancy their Breton beans to be thick, while others view it more like a hearty soup. To thicken the dish, you can add a few mashed beans to it. Serve with fresh bread. Did you like the recipe? Don't forget to save it to your bookmarks and share it with your friends!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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