Recipe for: Beans with Sausage Baked in the Fire Pit (Polish, Regional) - photo 1
← Recipes

Recipe for: Beans with Sausage Baked in the Fire Pit (Polish, Regional)

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 7 wyświetleń ~31.24 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Traditional, rustic beans with sausage baked over an open fire is a hearty one-pot dish known from Polish hikes and outdoor feasts. The combination of creamy beans with the distinct, smoky flavor of sausage and the aroma of marjoram and sweet paprika creates a full, slightly smoky flavor profile. The dish works great as a main course during May Day celebrations, camping trips, and gatherings by the fire; serve with dark bread or with young potatoes and fresh parsley. Visually, it presents itself rustic: a thick, orange-white mixture with pieces of sausage and a green accent of parsley.

Ingredients Used

Ingredients (13)

Servings:
4
  • White bean 800 g
  • Country sausage 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Tomato paste 50 g
  • Water 500 ml
  • 🌿 Przyprawy
  • Sweet paprika 6 g
  • Marjoram 4 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~31.24 PLN (7.81 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fire pit and utensils

1

Build a fire in a well-ventilated area. Wait until a large amount of embers and evenly heated logs are formed (about 25-30 minutes after lighting). Prepare a cast iron pot or a covered baking dish (preferably cast iron/dutch oven), a grill or chain for hanging over the fire, as well as tongs and protective gloves.

Use a cast iron pot (about 3-4 l) or a deep baking dish. If you don't have cast iron, use a steel pot that is heat resistant. Be careful with the flames and keep water nearby for extinguishing.

Preparation of ingredients

2

Drain the canned beans in a colander and rinse them under a short stream of cold water; leave to drain. Cut the sausage into slices 1-1.5 cm thick. Peel the onion and cut it into thick half-moons (about 1 cm). Crush or finely chop the garlic. Measure out the sweet paprika and marjoram, prepare the bay leaf, and dissolve the tomato paste in 250 ml of warm water until smooth.

Ingredients: White bean, country sausage, Onion, Garlic, Tomato paste, sweet paprika, Marjoram, Bay leaf
Use a cutting board and a sharp knife for the sausage/onion. If the beans were dry and cooked beforehand, drain them and keep some of the cooking water, it can be used instead of water.

Sautéing

3

Heat a cast iron pot over a low flame or on a grill placed over hot coals. Pour in the rapeseed oil and wait 1-2 minutes until it warms up (it should not smoke). Add the slices of sausage and fry over medium-high heat for 4-6 minutes, turning every 1-2 minutes, until the sausage is nicely browned and releases fat. Add the chopped onion and fry together for another 6-8 minutes until the onion becomes soft and translucent, and the edges start to caramelize.

Ingredients: Rapeseed oil, country sausage, Onion
Use a wooden spoon or a metal spatula. The best is a cast iron skillet/pot with a diameter of 24-28 cm. Don't cover it now — you want to achieve browned sausage and translucent onion.

Seasoning

4

Add the chopped garlic, sweet paprika, and marjoram to the sautéed sausage and onion. Stir vigorously for about 1 minute to release the aroma of the spices — the paprika can burn quickly, so keep stirring continuously.

Ingredients: Garlic, sweet paprika, Marjoram
Use a wooden spoon. If the pepper starts to darken too much, quickly add a spoonful of water or diluted concentrate to prevent burning.

Combining ingredients

5

Add the drained beans to the pot, pour in the diluted tomato paste (paste with 250 ml of water) and the remaining 250 ml of water. Toss in the bay leaf and gently stir to distribute the sauce evenly. Bring to a gentle boil — at this stage, skim off any foam that appears.

Ingredients: White bean, Tomato paste, Water, Bay leaf
Gently stir with a wooden spoon to avoid mashing the beans too much. If the sauce is too thick, add a little more water (50 ml at a time).

Baking in the fire pit

6

Cover the pot with a lid. Move the pot to the side of the fire onto an even bed of coals (not over direct flames) or partially bury it in the coals, so the fire surrounds the bottom and sides. Bake for 20-30 minutes, checking after 15 minutes: carefully remove the lid (use gloves), stir the contents, and assess the sauce's thickness. The sauce should thicken, and the flavors should meld; the sausage should be lightly browned on the top and sides.

Ingredients: White bean, Water, country sausage, Bay leaf
Use tongs and heat-resistant gloves for handling. If you don't have cast iron, place the pot on a rack over hot coals. Do not leave the pot unattended - the fire's intensity can change.

Finishing and serving

7

Remove the pot from the heat and let it sit for 5 minutes to allow the sauce to thicken slightly. Remove the bay leaf. Taste and season with salt and pepper to your liking. If using parsley (optional), sprinkle finely chopped parsley just before serving. Serve the hot beans in bowls or straight from the pot with a slice of rustic bread.

Ingredients: Salt, Black pepper, Parsley
Use a slotted spoon to evenly distribute the sausage pieces and beans. Additionally, you can add parsley for freshness and color.

Fun Fact

💡

In Poland, the tradition of eating a one-pot dish with beans and meat by the campfire has a long history — the simplicity and durability of the ingredients meant that this dish accompanied field workers and hunters. The addition of marjoram is a classic regional trick for better digestion of beans.

Best for

majówka wycieczka pod namiot ognisko z przyjaciółmi

Tips

🍽️ Serving

Serve with dark, rustic bread, young potatoes, or pickled cucumber. A cold craft beer or traditional buttermilk will complement it well. Add parsley just before serving to maintain freshness.

🥡 Storage

Store in a closed container in the refrigerator for up to 2 days. Heat slowly over low heat with a little water, stirring to prevent the sauce from burning. Freezing the dish with sausage in its traditional form is not recommended, but you can freeze the beans (without sausage) for up to 2 months.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Vegetable-Stuffed Zrazy (Vegan) 90 min

Vegetable-Stuffed Zrazy (Vegan)

Main dishes
Duck Soup with Cherries and Dumplings 120 min

Duck Soup with Cherries and Dumplings

Regional Cuisine of Poland
Grilled chicken pieces in honey glaze 45 min

Grilled chicken pieces in honey glaze

Main Dishes
Gluten-free Breton beans 60 min

Gluten-free Breton beans

Main Dishes
Grilled Pork Neck Skewers with Young Asparagus and Bell Pepper 50 min

Grilled Pork Neck Skewers with Young Aspar...

Snacks
Pancakes with cottage cheese and seasonal strawberry-rhubarb sauce 45 min

Pancakes with cottage cheese and seasonal ...

Desserts

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama