Breton beans with dried tomatoes (Fasolka po bretońsku) from Fresh from Poland: New Vegetarian Cooking from the Old Country (page 102) by Michal Korkosz

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Accompaniments: Sauerkraut fritters (Fuczki)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tealismyname on February 11, 2024

    Absolutely delicious! This makes a lot and we ate as a meal but perhaps too many beans for us. We'd prefer as an accompaniment. We are going to make again, freeze some and serve with breakfast! We used super high quality sun-dried tomatoes which are a key feature of the dish.

  • bwilcox on July 28, 2023

    Delicious and dosed me with serious nostalgia due to the flavour resemblance to Hawai’i style Portuguese bean soup. Use the spices listed- they make a difference! Keeps well and is also delicious the next day

  • ldyndiuk on February 28, 2023

    This dish is so simple, yet so delicious. I make it frequently and freeze it in portioned out containers so I can easily grab them for lunch at work. I like to have a chunk of good bread with it.

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