Butter beans in a marjoram and tomato broth

Butter beans in a marjoram and tomato broth

By
From
Polska
Serves
2
Prep
40 mins
Photographer
Laura Edwards

Beans are the kind of wholesome fare that are good for the soul and the digestive system. Fasolka po bretońsku, as these beans are called in Polish – are earthy and full of flavour, delicious eaten with fresh, crusty bread and nothing else. Fasola jaś – the type of large, white beans we traditionally use for this recipe – are difficult to come by in many countries, but butter beans are similar and work very well indeed. If you have time, use dried beans and soak them in cold water overnight; otherwise if you want to prepare a quick supper, the ones out of a can work just fine.

Ingredients

Quantity Ingredient
400g dried butter beans, soaked overnight, or 2x 400g cans of butter beans, drained
2 tablespoons rapeseed oil
1 onion, roughly chopped
6 rashers streaky bacon, chopped
1 tablespoon dried marjoram
1 teaspoon paprika
1 x 400g can chopped tomatoes
salt, to taste
white and black pepper, to taste

Method

  1. If you are using soaked dried beans, drain and rinse them and then cook them in a large pan of boiling, salted water for about 35 minutes, or until soft (but not falling apart).
  2. Meanwhile, heat the oil in a large pan over a medium heat and fry the onion and bacon for about 5 minutes, stirring occasionally, until the onion is softened. Stir in the marjoram and paprika and cook for a further minute or two.
  3. Once they’re glossy, add the chopped tomatoes and the now cooked and drained butter beans (or canned beans). Allow to simmer for 20 minutes, stirring occasionally, before serving with some crusty bread.
Tags:
polish
eastern european
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