Fasolka po Bretońsku — Polish Beans with Kielbasa

Ingredients

• 2 cans (15 oz each) white beans, drained
• 12 oz Kielbasa, sliced
• 4 oz smoked bacon, diced
• 2 onions, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp sweet paprika
• 1 tsp dried marjoram
• 1 tbsp red wine vinegar
• 1 bay leaf
• Salt and black pepper

Method

1. Render the bacon in a heavy pot over medium heat until the fat runs and the edges crisp, 6 minutes.
2. Add the Kielbasa and brown it in that fat, 5 minutes, then add the onions and cook until soft and golden, 8 minutes more.
3. Stir in the garlic, tomato paste, paprika, and marjoram and cook 2 minutes, so the paste darkens and loses its tinny edge.
4. Add the beans, tomatoes, bay leaf, and a splash of water. Simmer uncovered 35–40 minutes, stirring occasionally, until thick enough that a spoon leaves a trail.
5. Finish with the vinegar, salt, and a lot of black pepper. Serve with dark bread — this is a bowl-and-bread dinner, no side dishes required.