Dinner Party · Polish
Fasolka po Bretońsku
This robust bean stew combines smoked pork with aromatic spices for a long, slow-cooked finish.
Why This Works
The foundation of this dish relies on building a complex flavor base by rendering the fat from the bacon and kielbasa, which provides the necessary salinity and smoke to anchor the creamy navy beans. The addition of toasted tomato paste and stock creates a rich, cohesive sauce that carries the earthy notes of marjoram and smoked paprika through every spoonful.
The Upgrade
Add a teaspoon of Worcestershire sauce for extra complexity.
Chef's Secret
Michelin TechniqueCrushing a handful of the beans with the back of your spoon into the sauce will naturally thicken it.
Ingredients
Total time including resting: 45 min
Directions
In a large pot over medium heat, fry the diced bacon until the fat is fully rendered and the pieces are crisp.
5 minAdd the sliced kielbasa to the pot and sauté until it develops a deep, golden-brown crust.
5 minStir in the onion and garlic, cooking until the vegetables soften and absorb the rendered fat from the meats.
5 minIncorporate the tomato paste, smoked paprika, and marjoram, stirring constantly to toast the spices and deepen the flavor profile.
2 minAdd the drained navy beans and the stock, stirring gently to combine, then reduce the heat to low to simmer until the stew thickens and flavors meld.
25 minAdjust the seasoning with kosher salt and freshly ground black pepper to taste before serving hot with crusty bread.
3 minWine Pairing
Rioja Crianza
Red Wine
The BottleMarqués de Riscal Crianza
The smoked pork in the stew finds a perfect companion in the subtle oak and earth notes of a Crianza. The wine’s medium body and moderate tannins balance the hearty, bean-filled dish.
Nutrition per Serving
480
calories
22g
protein
45g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Garlic Baguette
Toast baguette slices with olive oil and garlic to serve as a crunchy accompaniment for the hearty bean stew.
Ingredients
Directions
Preheat your oven to 400°F.
Whisk the minced garlic into the olive oil.
Brush each baguette slice generously with the garlic-infused oil.
Arrange slices in a single layer on a baking sheet.
Bake for 8 to 10 minutes until golden and crisp.
Finish with a sprinkle of flaky sea salt before serving.
Side Dish
Arugula Salad with Lemon
Toss peppery arugula with a simple lemon vinaigrette to provide a light, peppery contrast to the heavy pork and bean stew.
Ingredients
Directions
Wash and thoroughly dry the arugula leaves.
In a small bowl, whisk the lemon juice, salt, and pepper.
Slowly drizzle the olive oil into the lemon mixture while whisking to emulsify.
Place the arugula in a chilled serving bowl.
Drizzle the vinaigrette over the greens just before serving.
Toss gently to ensure each leaf is lightly coated.
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