Fasolówka

Ingredients for 4 servings:

• 100 g white beans
• 100 g chickpeas
• 150 g bacon, streaky
• 1 leek(s)
• 2 carrots
• 100 g celeriac
• 1 onion(s)
• 2 garlic cloves
• 2 Cabanossi
• 1 ½ liters of meat broth
• 200 ml sweet cream
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 14 hours 40 minutes

Polish bean stew

Soak the beans overnight in plenty of cold water. Finely dice the bacon. Trim the leek, halve it lengthwise, wash it, and cut it into half rings. Slice the carrots and dice the celery and onion. Finely chop the garlic. Heat the oil in a pan. Fry the onion and bacon in it. Drain the beans, add them to the pan, top up with the stock, and simmer for about 1.5 hours. Add the vegetables to the soup, stir in the cream, and continue cooking for another 30 minutes. Finally, slice the sausages and add them. Cook for about 10 minutes. Season to taste with salt and pepper. Tip: If you don’t want to eat the bacon, cut it into thick slices, fry them, and fish them out before adding the vegetables.