Breton beans aka Polish baked beans. It is so common here in Poland that many Polish people claim it is our traditional cuisine dish. Well, true origins of that recipe aren’t exactly known. Probably brought by some foreigner or a traveller and adopted by locals. Although it is typical rustic dish served in villages, created to provide long lasting energy, it is enjoyed, literally, by everyone. It is filling, nourishing and comfy slow food. I think those traits make it so popular and likeable.
200g of kidney beans (canned works too)
2 big onions,
1 garlic clove,
500g of tomato pure
100g of smoked bacon
Chop onions and crush garlic. Cut bacon into bite-size pieces. On a frying pan, heat a little bit of oil, then add bacon and fry. When there is visible bacon fat, add onion and fry on a low heat for about 5-6 minutes. At the end, add garlic for about 1 minute. Stir well. In a saucepan, add tomato pure and spices: caraway seeds, cumin, black pepper, salt and lots of savory. Add sauted onion, bacon and garlic. Add kidney beans. Stir in, do it gently but thouroughly. Cook on a low heat until very hot, stirring occasionally. Serve with your bread – opt for sourdough bread. In Poland we say – SMACZNEGO!