Fasolka Po Bretońsku (Breton Beans - Dairy-Free)

Ingredients

• 1 lb Dried White Beans
• 0.5 lb Smoked Sausage (Kielbasa)
• 1 large Onion
• 1 large Carrot
• 3 tablespoons Tomato Paste
• 4 cups Vegetable Broth
• 2 leaves Bay Leaves
• 1 teaspoon Marjoram
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1The night before you plan to cook, place the 1 lb dried white beans in a large bowl and cover them with plenty of cold water. Let them soak overnight. The next day, drain the soaked beans and rinse them well under cold running water.
2. 2Prepare your vegetables and sausage: chop the 1 large onion into 1/2-inch pieces and cut the 1 large carrot into 1/2-inch pieces. Slice the 0.5 lb smoked sausage (Kielbasa) into 1/2-inch thick rounds.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped 1 large onion and the cut 1 large carrot. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
4. 4Add the sliced 0.5 lb smoked sausage to the pot with the vegetables. Continue to cook, stirring occasionally, for another 5 minutes until the sausage starts to brown slightly.
5. 5Add the rinsed 1 lb dried white beans to the pot. Stir in the 3 tablespoons of tomato paste until the beans and vegetables are coated. Pour in the 4 cups of vegetable broth. Add the 2 bay leaves, 1 teaspoon marjoram, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir everything together.
6. 6Increase the heat to medium-high and bring the mixture to a boil (212°F / 100°C). Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 to 2 hours. Stir the beans occasionally to prevent them from sticking to the bottom of the pot. The beans are ready when they are tender when pierced with a fork.
7. 7Once the beans are tender, carefully remove and discard the 2 bay leaves from the pot. Taste the beans and add more 1 teaspoon salt or 0.5 teaspoon black pepper if needed.

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