Fasolka Po Bretońsku (Beans Breton Style)

Instructions

1. 1Rinse the about 450 g dried white beans and place them in a large bowl. Cover with water and let them soak for at least 6 hours or overnight. Drain the soaked beans and put them into a large heavy-bottomed pot. Cover the beans with fresh water, bring to a rolling boil over high heat, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender but not mushy. Drain the beans and set them aside.
2. 2While the beans are simmering, dice the about 225 g smoked kielbasa into 1.27 cm cubes. Peel and finely chop the 1 large onion. Peel and cut the 1 large carrot into 0.635 cm dice. Trim and cut the 2 stalks celery into 0.635 cm dice.
3. 3Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion, diced carrot, and diced celery. Sauté, stirring occasionally, for about 5 minutes, until the vegetables begin to soften.
4. 4Add the diced kielbasa to the pot with the vegetables. Cook for another 3 to 5 minutes, stirring occasionally, until the kielbasa is lightly browned.
5. 5Stir in the 3 tbsp tomato paste, 2 tsp smoked paprika, 1 tsp marjoram, 2 minced cloves garlic, and 1 bay leaf. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Add the cooked beans and 4 cups vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, allowing the flavors to meld together.
7. 7Remove the bay leaf from the pot. Season the stew with 1 tsp salt and 0.5 tsp black pepper. Stir well to combine.
8. 8Serve the Fasolka Po Bretońsku hot.

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