Breton beans (fasolka po bretońsku)

Updated: Jan 12

What could be better on a cold day than a bowl of Fasolka and some toasted bread?

A Polish version of baked beans with aromatic smoked kielbasa, boczek and mouth-melting potatoes. Seasoned with fragrant spices like bay leaf, marjoram and allspice berries. It is super easy and quick to make. Dig in!

What is the origin of Baked beans?

In the Americas, beans were a staple crop of indigenous people and one of the meals that they prepared was the first form of baked beans (without tomatoes). British colonists quickly adapted the cooking technic and brought it back to Europe. Other sources claim that the French were making cassoulets with beans before the colonization times so it is still unclear who was first. Currently, every country has few recipes for baked beans, what is your favourite?

Breton Beans (fasolka po bretońsku) in the bowl
Easy to make Breton Beans

This recipe makes 6 portions


  • 200g (7oz) smoked kielbasa (sausage) diced

  • 300g (10.6oz) smoked boczek (bacon) diced

  • 350g (1.8oz) waxy potatoes diced

  • 250g (9oz) cooked cannellini beans

  • 400g (14oz) of baked beans (1tin)

  • 800g (28oz) chopped tomatoes

  • 400ml (0.4 quarts) of water

  • 2 medium onions diced

  • 5 garlic cloves sliced

  • 4 allspice berries

  • 3 bay leaves

  • 1tsp marjoram

  • 2 tsp salt

  • 1tsp black pepper

  • 1tsp paprika

  • 2tsp sugar


1. Begin by pan-frying diced boczek on medium heat for 5 minutes to extract the fat.

2. Add the diced sausage and fry for another 5 minutes, you may turn the heat up slightly.

3. Add onion with the garlic and cook for another 5 minutes.

4. Add diced potatoes and cook for another 5 minutes.

5. Transfer into a pot, add tomatoes with water and all the spices, bring to the boil and reduce the temperature. Simmer covered with a lid for 20 minutes.

6. By this time potatoes should be cooked through, you can add baked beans and cannellini beans, turn the heat up and after 5 minutes dish is ready.

7. Check the seasoning and serve with some freshly toasted baguette, enjoy!

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Professional Chef Lukasz Babral

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