Breton-style green beans: A twist on a classic year-round vegetable

Green beans are a vegetable that graces our tables all year round. Traditionally, we serve them sautéed in butter with breadcrumbs. However, today I propose an unusual version of this popular vegetable – Breton-style green beans. This dish will surprise you with its rich flavours and aromas.

Green beans are one of our favourite vegetables, and they often appear on our tables, especially in the summer. Although traditionally prepared with butter and breadcrumbs, today we offer an uncommon version – Breton-style green beans. This delicious and filling one-pot dish will surprise you with an intense flavour and aroma, bringing a new quality to your kitchen.

Breton-style green beans are a dish that stands out with a rich flavour and simplicity in preparation. In this version, instead of classic ingredients, you'll find smoked bacon, sausage, and onions that add depth and characteristic aroma to the dish. The recipe is ideal for those who appreciate one-pot meals – it minimizes the time spent in the kitchen and the amount of dishes to clean.

Ingredients:

• 1 kg of green beans,
• 200 g of smoked bacon,
• 400 g of sausage (e.g., kabanosy, white sausage),
• 3 onions,
• 400 g of tomato purée,
• 2-3 cloves of garlic,
• 2 tablespoons of marjoram,
• 1 teaspoon of sweet paprika,
• 1/2 teaspoon of hot paprika,
• 1 teaspoon of sugar,
• salt and pepper to taste,
• oil for frying.

Instructions:

1. Preparing the ingredients: Wash the green beans thoroughly and cut them into pieces. Dice the onions, bacon, and sausage.
2. Frying: Sauté the onions, bacon, and sausage in heated oil until browned.
3. Cooking: Transfer the sautéed ingredients to a pot. Add the green beans, minced garlic, tomato purée, spices, and water. Bring to a boil, then reduce the heat and simmer covered for about 20 minutes until the green beans are tender.
4. Serving: Serve the ready green beans hot, sprinkled with fresh parsley.

Breton-style green beans taste best served with fresh bread, which absorbs the aromatic sauce perfectly. This dish works well for both lunch and dinner. If you prefer spicier flavours, you can adjust the amount of hot paprika according to your taste.