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Inspect and clean the beans.
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I place mine in a tightly sealed plastic container with water and shake it vigorously to clean and then just pop the corner slightly to drain out the water.
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I do this twice.
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Place beans in a soup pot and add 3 times more water than beans.
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Heat until it comes to a boil then remove from heat, cover and let stand overnight.
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When ready to start, replace the bean water with fresh water until a few inches above beans.
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Then, boil and cook until soft (2-4 hours).
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Replacing the cooking water at this step helps with digestive and gas issues some people have when eating beans.
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While cooking the beans, in a frying pan, caramelize the onion in the smalec (bacon fat) along with the bacon on medium low heat.
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Cook until onions are caramelized and softened.
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Add the onions and bacon to the beans, along with the ham, diced kielbasa, marjoram, Vegeta, and pepper.
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Cook for a few minutes to blend the flavors.
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Add the tomato paste and stir, which will thicken the soup.
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Allow to cook for another few minutes to allow the flavors to blend.
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Serve with a good bread and butter.
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Smacznego!
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Notes:
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Typically, baby or giant Lima Beans are used, although cannelli, navy or other beans are often used in the non-Polish versions.
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Also, this recipe is actually normally made with Smoked Kielbasa in the Polish versions.
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However, my husband didnt realize this, so he didnt get that for me at the grocery store.
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Either way, it is absolutely delicious!
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Even my father, who grew up with this in Poland, said that it smelled and tasted exactly like my Babcias homemade Fasolka po Bretonsku, which I know no higher compliment.
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You might also be wondering, Will my kids eat this?
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My five year old and one year old inhale this.
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Yes, your kids will eat this.
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You might have to convince picky eaters to give it one bite to at least try, but once they do, they will love it.
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Click related blog post for more photos and information.
