Recipe for: Gluten-free Breton beans - photo 1
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Recipe for: Gluten-free Breton beans

Main Dishes Regional Cuisine of Poland 60 min Medium 6 wyświetleń ~40.15 PLN * - (0)
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Description

Brittany-style bean stew is a Polish rustic one-pot dish with a spicy, slightly tomato flavor — a combination of white beans with smoked bacon and sausage. In the gluten-free version, we use gluten-free products and serve it with gluten-free bread or potatoes. The dish has a hearty texture, a contrast between the soft beans and the crispy fried sausage, and the aroma of marjoram and bay leaves. Great for cooler days, perfect as a filling lunch or for a home gathering, easy to prepare in one pot, it can be made quicker using canned beans. Visually: a thick, brick-red sauce with pieces of meat and carrots, sprinkled with fresh marjoram.

Ingredients Used

Ingredients (14)

Servings:
4
  • White bean 800 g
  • Onion 1 szt. (~150 g)
  • Smoked bacon 150 g
  • Country sausage 200 g
  • Carrot 1.3 szt. (~100 g)
  • Tomato passata 200 g
  • Water 500 ml
  • Rapeseed oil 30 g
  • Sugar 5 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Gluten-free bread 200 g
💰 Szacowany koszt dania: ~40.15 PLN (10.04 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: drain the canned beans in a colander and rinse with cold water to remove excess liquid and salt. Peel the onion and chop it into small cubes (about 5 mm). Peel the carrot and slice it into half-moons about 3-4 mm thick. Cut the bacon into strips or cubes about 1 cm, and the sausage into slices about 5 mm thick.

Ingredients: White bean, Onion, Carrot, Smoked bacon, country sausage
Use a cutting board and a sharp kitchen knife. A colander for draining the beans and a bowl for setting aside are useful. Small, uniform pieces of vegetables will cook evenly.

Frying the meat

2

Heat a wide pot with a thick bottom (at least 24 cm in diameter) over medium heat. Pour in the rapeseed oil. When the oil is slightly heated (after about 30 seconds the oil starts to move slightly), add the chopped bacon. Fry for 4-6 minutes, stirring occasionally, until the bacon releases its fat and is slightly crispy at the edges.

Ingredients: Rapeseed oil, Smoked bacon
The best is a pot with a thick bottom or a cast iron skillet. Use a wooden spoon or spatula. Do not fry on maximum heat, as the bacon will burn instead of rendering its fat.
3

Add the slices of sausage to the sautéed bacon and fry together for 3-4 minutes, until the sausage starts to brown slightly. Push the meat to one side of the pot.

Ingredients: country sausage
Use medium heat. Browning the sausage will add flavor to the dish. If there is a lot of fat in the pot, pour the excess into a small container (do not pour it down the sink).

Sautéing vegetables

4

Add the chopped onion to the pot and sauté for 4-5 minutes, stirring, until the onion becomes translucent and softens. Add the carrot and sauté together for 3 minutes, until the carrot is slightly tender but still crisp.

Ingredients: Onion, Carrot
Use a wooden spoon. The onion should become translucent, not brown — this is a sign that it is well sautéed. If the onion starts to burn, lower the heat and add a spoonful of water.

Assembling the dish

5

Add the drained beans and tomato passata to the pot. Pour in water (about 500 ml). Add the bay leaf, marjoram, sugar, and salt and pepper. Gently stir with a wooden spoon to combine the ingredients without breaking the beans.

Ingredients: White bean, Tomato passata, Water, Bay leaf, Marjoram, Sugar, Salt, Black pepper
Mix just enough to make the sauce even. Too vigorous stirring can crush the beans. Use a spoon with a long handle to reach the bottom of the pot.

Stewing

6

Bring the dish to a boil over high heat, then reduce the heat to low/medium, cover the pot, and simmer gently for 20-25 minutes. Every 7-8 minutes, check if the sauce is sticking to the bottom and gently stir. After 20 minutes, check the tenderness of the carrot and the consistency of the sauce — the sauce should be thick, the beans soft but not mushy.

Ingredients: White bean, Tomato passata, Water, Marjoram, Bay leaf
Use a lid that fits the pot. Cooking on too high a heat will cause the sauce to evaporate too quickly; on too low a heat, the meat won't absorb the flavors of the sauce. If the sauce is too thin, cook uncovered for the last 5-10 minutes.

Finishing

7

After simmering, remove the lid, taste, and season with salt and pepper if needed. Remove the bay leaf. If you like, add a bit of freshly chopped marjoram on top before serving.

Ingredients: Salt, Black pepper, Marjoram, Bay leaf
Season gradually — the sausage and bacon may already be salty. Remove the bay leaves before serving, as they are tough and unappetizing to eat.

Serving

8

Serve in deep plates or bowls. Optionally, serve with a slice of gluten-free bread or boiled potatoes. You can top it with fresh marjoram or a slice of sausage for decoration.

Ingredients: gluten-free bread, Marjoram, country sausage
The best is to serve it hot, directly after seasoning. If the dish sits for an hour, the flavors will meld and the dish will be even tastier.

Fun Fact

💡

Brittany beans is a dish popular in Poland since the early 20th century; the name suggests French inspirations, but the dish was quickly adopted as a local canned meal made with local smoked meats and beans.

Best for

rodzinny obiad przyjęcie w chłodny dzień piknik na ciepło

Tips

🍽️ Serving

Serve with gluten-free bread or young potatoes. For freshness, add chopped chives or parsley. If the dish is too thick, add a little hot water and reheat.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. Reheat over low heat with a little water or broth, stirring frequently. Can be frozen for up to 3 months — thaw in the refrigerator before reheating.

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