Polish bean and sausage stew

    9 hours 35 min

    A hearty and satisfying Polish stew with haricot beans, bacon and smoked sausage. Served with crusty bread it's a meal that sticks to the bones, perfect for a cold winter's night!

    42 people made this

    Serves: 4 

    • 500g dried haricot beans
    • oil for frying
    • 250g bacon, diced
    • 250g smoked sausage, diced
    • 2 onions, chopped
    • 2 bay leaves
    • 4 allspice berries
    • 400g tin chopped tomatoes
    • 1 clove garlic, minced
    • dried marjoram, to taste
    • salt and pepper to taste
    • 1 tablespoon butter
    • 1 tablespoon plain flour
    • 1 teaspoon paprika (optional)

    Prep:20min  ›  Cook:1hr15min  ›  Extra time:8hr soaking  ›  Ready in:9hr35min 

    1. Soak the beans in plenty of water overnight.
    2. Drain the beans and add to a large saucepan or casserole. Cover with fresh water. Place over a low heat and cook gently till the beans are tender, 45 minutes to 1 hour.
    3. Heat the oil in a frying pan over medium high heat. Add the bacon and sausage and cook till browned. Transfer the meats to a bowl and reserve some of the fat in the frying pan.
    4. Place the same frying pan back over the heat. Add the onion and cook and stir till the onion is golden brown. Set aside with the bacon and sausage.
    5. Once the beans are tender, add the bacon, sausage, onion, bay leaves and allspice. Bring to a simmer, then add the tomatoes, garlic, marjoram, salt and pepper. Continue to simmer gently, adding water if needed.
    6. In a small pan, heat the butter over low heat. Once melted, add the flour and stir well, till smooth. Remove from heat and add to the bean mixture along with the paprika, if using.
    7. Simmer the stew for a further 15 minutes before serving.

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    Reviews in English (4)


    I used tin Cannellini beans, saves overnight soaking and saves time when cooking, added some more paprica also, it was delicious! Thank you  -  14 Jan 2016


    We really enjoyed this stew. I omitted the tomatoes and used about 1/2 a teaspoon paprika. I also did not use butter and flour to thicken. I used corn starch instead.  -  02 Nov 2018  (Review from Allrecipes US | Canada)


    I, too, used canned cannellini beans. Used 4 cans. Stew was perfect thickness without roux. Next time I might decrease the allspice a tad and add smoky paprika. I also might cook bacon and sausage separately so can get each done as desired. We tried this on an exceptionally cold early fall night and found it a delightfully filling and tasty meal. Served with salad and crusty sourdough bread.  -  15 Oct 2018  (Review from Allrecipes US | Canada)