Fasolka po Bretońsku Veganska (Polish White Bean, Marjoram & Smoky Tomato Stew) – Authentic Poland Recipe

Ingredients for Fasolka po Bretońsku Veganska (Polish White Bean, Marjoram & Smoky Tomato Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) giant white Jasiu/cannellini beans, prepped into bite-sized pieces
• 1.5 cups diced carrots and smoked tofu/mushrooms, washed and trimmed
• 1 cup crushed tomatoes
• 1 medium onion and 3 cloves garlic, finely minced with heaps of rubbed Polish marjoram
• 1.5 tbsp traditional Poland seasoning (smoked paprika, garlic, bay leaf)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and heaps of rubbed Polish marjoram for 3–4 minutes until fragrant.
2. Stir in smoked paprika, garlic, bay leaf and toast for 45 seconds to release the essential oils of Poland's kitchen.
3. Add giant white Jasiu/cannellini beans and diced carrots and smoked tofu/mushrooms, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in crushed tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.