Breton-style beans

Category: Culinary recipes
Kitchen: polish
Breton-style beans

Ingredients

dry white beans (or canned can) 300 grams
raw neck 200 grams
smoked loin 200 grams
hunting sausages (any smoked sausage) 200 grams
turnip onion 1 piece
tomato paste 2 tbsp. spoons
sugar taste
salt taste
Bay leaf 2 pieces
ground black pepper taste
marjoram taste
vegetable oil for frying

Cooking method

  • Soak the beans overnight. Boil.
  • Cut the neck into small cubes, the loin into cubes, and the sausages into washers or pieces.
  • Cut the onion into half rings.
  • First, fry the meat, cover, simmer for 15-20 minutes.
  • Add onion and sauté until golden brown.
  • We put sausages and brisket. We fry everything.
  • Pour the beans with the liquid in which they were cooked. I don't like a lot of liquid, so I didn't pour out all of it.
  • Stir, season with salt, pepper, cover and simmer for 15-20 minutes.
  • Add sugar and tomato paste. The pasta can be replaced with juice or tomatoes, both fresh and canned.
  • If the sauce turns out to be liquid, then take out a small amount of beans, crush them and send them to the dish.
  • Add marjoram and bay leaf last.
  • All. You can eat.
  • Breton-style beans
  • Breton-style beans
  • Breton-style beans
  • Breton-style beans
  • Bon Appetit!

The dish is designed for

6-8 servings

Time for preparing:

3 hours

Cooking program:

plate

Note

This is a Polish dish. Of course the beans should be in more sauce, but I prefer that. You can put more tomato, but so that its taste does not interrupt other tastes. Sugar and marjoram are required in the dish. The dish tastes amazing. The smoked meats give a crazy flavor. Very tasty and satisfying. Recommend!

Bridge
I want to ask Angel, have you read the book "Celestine or the Sixth Sense" by Malgorzata Muserovich?
I will definitely cook these beans.
ang-kay
Natasha, is it worth reading? If so, read it. And cook the beans, it's very tasty. Or is it not advised in the book? Although I think they are praised because the author is Polish.
Rada-dms
What a hearty dinner you can make, after a frost such a dish is just that! Mmmm ...
ang-kay
Yeah, it's a bit fat in summer, and in winter, what the doctor ordered.
elka34
Bridge, I am not Angela, but I adore "Celestina ..." since my early youth, I recently reread it with the same pleasure as I did 30 years ago. Oh, how ancient I am, there is no book left on paper, I downloaded it to my tablet and enjoyed it.
Angela, if there is a teacher of 13-15 years old, read together.
Angela, I forgot the main thing! Thanks for the recipe, it's straightforward!
ang-kay
Elena, Thanks for "thanks. There is no one to read and no one with anyone. Somehow I never came across this book 30 years ago. Maybe I'll read it, choosing the time.
Bridge
Angela, I am also ancient, I also read and reread this book for thirty years. It just mentions this dish, and speaks of it as something fast and lazy. I've always been interested in this recipe. Now I see that if you don't forget to soak the beans or take canned beans, yes, it prepares pretty quickly. About reading, this is a teenage book about first love, very positive.
elka34, I know what you mean. And also, do you remember that "Negro in a shirt" was mentioned there? Such a dessert is intriguing. And what about the Milanese pasta?
Oh, Angel, sorry for the flood, found another soul mate.
ang-kay
Natasha, this dish is like a hodgepodge of meat. We put everything that is. Everything is fast. That's just the beans and the catch.
Quote: Bridge
I found another kindred spirit.
Intrigued. Must read.
Scarecrow
Why Breton, If it's Polish cuisine? It's interesting, though. Is Bretonne (Brittany) a French province, or am I missing something?
ang-kay
Beans in Breton. This dish is known to every Pole. Where did it come from? Both culinary experts and historians are debating about this. This dish unites in this dish, so distant from each other regions, a passion for solid and well-fed food, pork-based meat gastronomy, the production of sausages and the use of lard.
This is a dish with a regional name that does not correspond to the area of ​​distribution. The Poles consider it national.
ang-kay
I found the words of the song - the recipe for this dish. Sung to the tune "Lilac Mist"
Washed beans
fill with water,
Let it get wet for two hours
maybe half a day.
And we put on the fire
and cover with a lid,
And we cook so that she
it was ready!
Brisket into pieces
cut into small pieces,
We also cut onions
and a little garlic.
Fry everything
and add the paste,
And boil the sauce
more heels minutes.
With beans just a glass
we will leave the broth
And sauce it
hot fill.
Add sugar, salt,
and season with pepper
And a few minutes
extinguish over the fire.
Burgundy wine
fills glasses,
White bread is cut
friends are already coming.
And soon at the table
gobble up with gusto
Breton Beans
and they sing glory to her.
celfh
In my youth, I was more and more Chekhov, Maugham read, I never even heard of Celestine)) but this does not diminish the desire to cook beans according to this recipe))
Angela, a very beautiful recipe in excellent performance))
Mikhaska
Yes-ah! Noble beans turned out, Angelchik! Bardzo is lovely! In general, Polish cuisine ... This is something! All those crusty sausages, pork ... Mmm-hmm!
ang-kay
Tanya, Irochka, thanks for stopping by. It doesn't matter who and what was fond of and is fond of, what kind of literature reads or does not read at all. This is everyone's business.
And if you cook beans, and even like it, then I will be very happy.
IvaNova
For me, the recipe turned out to be a lot of smoked meats. Therefore, using the "hodgepodge principle", I replaced hunting sausages with sausages for frying.
I wish I had just reached the recipe
The dish is the easiest to prepare, when using canned beans it is quick, while it is sooooo tasty and fragrant
Thank you very much!
Breton-style beans
ang-kay
Irina, to health. Thanks for the report)

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