Fasolka po bretońsku is a humble slow-simmered stew of white beans, tomatoes and various types of meat, most typically kiełbasa and bacon. While cooking slowly, beans and smoky meats mingle together and transform into a pot of lush, velvety richness. 

When reheated, Fasolka po bretońsku tastes even better – making it an excellent option for social gatherings (or any batch-cooking in general). 

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Fasolka po bretońsku (Polish for: ‘Beans à la Brittany’ or ‘Breton Beans’) doesn’t have a long history. Its popularity peaked during the communist times, and has remained a staple to this day. 

Fasolka po bretońsku was likely inspired by the Provençal Cassoulet, a slow-cooked casserole made with meat and beans. In the version from Brittany, pork was the protein of choice in this dish. (source)

During World War I, this French dish rose in popularity among troops. After all, it was a perfect army dish: one-pot, cheap, easy, nutritious, and… delicious. No wonder the recipe spread quickly and soon became well-loved in nearly every Polish home.

Fasolka po bretońsku doesn’t appear often (if at all…) on restaurant menus. Sometimes you’ll find it in canteens, or the last remaining milk bars. But if you venture out to a supermarket, you’ll find that ‘Fasolka po bretońsku’ is sold in cans and jars, as a convenient ready meal. It’s a perfect provision for hiking or camping trips.

Do you need any special ingredients or equipment?

No, most of the ingredients for this recipe should be easily available in any major supermarket.

White Beans

In Poland, the most commonly used bean for this recipe is ‘Piękny Jaś’, which translates literally to (I kid you not!) ‘Beautiful Johnny’. It’s a regional bean variety from Lesser Poland, specifically the area of Dolina Dunajca (Dunajec River Gorge).

Internationally, there are many substitutes, such as Butter/Lima, Cannellini, Navy, Great Northern or White Emergo (sweet white Runner Bean). Please note, that some types of beans cook quicker than others – follow the instructions from the label.

Kiełbasa

The recipe calls for 2 short links (roughly 9 oz, 250 g) of high-quality kiełbasa.

Be mindful that in Poland, kiełbasa is a very broad term for all sausages. Therefore more specifically, look out for kiełbasa ‘wiejska’ or ‘zwyczajna’ (‘podwawelska’ or ‘śląska’ are good choices as well).

Dried Savory

Savory (‘cząber’ in Polish) is not a very common herb, but it’s worth having it in your pantry. If you can’t find it in your local grocery store, it’s available online.

Alternatively, replace it with dried thyme, additional marjoram – or skip it altogether.

Equipment-wise, all you really need is:

• sharp knife
• skillet/frying pan
• large-ish cooking pot

What to serve it with?

Fasolka po bretońsku is typically enjoyed for dinner, supper, or at large events, such as concerts and festivals. It’s very nutritious and filling, and therefore is treated as a stand-alone meal. 

Fasolka po bretońsku is most commonly served with a few slices of bread, but on occasion, I’ve seen it alongside cooked rice, buckwheat groats or mashed potatoes. 

Can you cook it another way?

In this recipe, you’ll find two ways of preparing this dish – either with dried, or canned beans.

If you would like to enrich this meal further (and make it lighter and healthier), you can add more ingredients, such as:

• bell peppers
• carrots
• zucchini/courgettes
• button mushrooms

Drink-wise, a glass of cold water seems to be the best choice. In terms of spirits, Fasolka po bretońsku pairs well with lighter, younger red wines, such as Beaujolais (source in Polish).

What diets is it suitable for?

This recipe is suitable for a traditional diet. 

In general, Fasolka po bretońsku should also be gluten-free and dairy-free, but please double-check the labels of the individual ingredients, especially bacon and kiełbasa.

How long can you keep it in the fridge?

Once served, don’t keep it out for longer than 3-4 hours. 

To store any leftovers, move them into a container with a lid (jars work well here) and refrigerate for up to 3-4 days. If you plan to store Fasolka for longer periods of time, either freeze it or tyndallize it (triple-pasteurize) in jars.

Can I freeze it?

Yes, Fasolka po bretońsku can be frozen.

Make sure it cools down completely and then move it over into a freezer-friendly zip-bag or a container with a lid. Label it with a description and the date, and aim to consume within 3 months.

How do I reheat it?

From chilled

Anecdotally, Fasolka po bretońsku tastes even better after reheating. Warm it up on the stove, stirring occasionally, until hot throughout. If the sauce became too thick, water it down a little (with water, unsalted stock or broth). 

If you own a microwave, move Fasolka into a microwave-friendly container with a loosely fitting lid. Heat for 3 to 4 minutes until piping hot, stirring halfway through.

From frozen

Allow to defrost completely, then proceed as above.

Recipe: step by step

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