Baked Beans / Fasolka po Bretońsku
Polish comfort food. Very filling dish, especially on cold fall and winter days which can be pasteurized for later use.
Servings: 6 Servings
Calories: 741kcal
Ingredients
- 450 grams dry Lima beans (pre-soaked overnight)
- 1 kg pork smoked neck (karczek wedzony)
- 1.5 large yellow onion
- 3-5 small fresh tomatoes
- 3 cloves garlic
- 1 can chopped tomatoes
- 1 small can of tomatoes sauce
- 2 tbsp tomato paste
- 3 grains allspice
- 5 grains black pepper corns
- 2 bay leaves
- 1 tbsp dried marjoram
- 1/2 tsp chilly powder
- 1 liter water
- salt to taste (optional)
- pepper to taste (optional)
Instructions
- Pour dry beans into a pot, pour cold water (approx. 3-4 inches above bean level) and leave to soak overnight.
- The next day, wash and strain the beans, pour about 1 liter of fresh water, add 1 teaspoon of salt, allspice and bay leaf and simmer covered, for about 1 hour until beans is tender.
- Cut the smoked meat into small cubes. Place in a frying pan and fry thoroughly mixing frequently. Add the diced onion and fry for another 5 minutes. At the end, add the grated garlic.
- Transfer to a pot with beans and cook for about 10 minutes over medium heat uncovered. Add canned tomatoes and tomato paste. Season with marjoram, salt and freshly ground pepper. Cook thoroughly for about 15 minutes. Enjoy
- I serve some for dinner, and preserve the rest for later time. So how do we preserve baked beans?
- If I plan to use these beans in the near future (a week or two), I simply preserve them hot without pasteurization . That is, I put the baked beans into a clean, sterilized jar or jars, close them tightly, wait for them to cool down to room temperature. Once cooled, I store them in the refrigerator. We have to use them within 2 weeks if prepared this way. It is a super convenient way to have dinner ready on busy days: just remove the lid off the jar, heat it up and it's ready.
- There is another way to sterilize the baked beans and other foods. Tyndallization is a sterilization process that involves heating a substance multiple times, with a resting period in between each cycle. It's also known as fractional sterilization, intermittent sterilization, germination-inactivation, or induced germination.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 741 |
| % Daily Value* | |
| Total Fat 27.4g | 35% |
| Saturated Fat 9.3g | 46% |
| Cholesterol 73mg | 24% |
| Sodium 236mg | 10% |
| Total Carbohydrate 101.2g | 37% |
| Dietary Fiber 30.2g | 108% |
| Total Sugars 11.1g | |
| Protein 40.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 870mg | 67% |
| Iron 40mg | 222% |
| Potassium 2292mg | 49% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |