Fasola Po Mysliwsku (Hunter’s Beans)

I don’t make this dish too often because I generally forget that I have to soak the beans overnight, but if you are better at planning, this recipe is a cake. The bean type used here is called “Jas” in Polish, and you can buy it at most Polish specialty markets. The American equivalent is the butter bean. The original recipe from “Kuchnia Tradycyjna Siostry Anastazji” calls for kielbasa mysliwska, which is a particular variety of polish sausage. It tends to be a little smaller, less garlicky, and a bit spicier (for lack of a better word). If you can get it, it’s great but if you can’t then the stuff labeled kielbasa at your regular supermarket will do just fine. Similarly I like to use the all purpose seasoning vegeta here instead of salt, but plain old salt is (nearly) equally good.    

INGREDIENTS makes 8 servings

1 lb butter beans 

1 oz bolus (podgrzybki) or porcini (borowiki) mushrooms (about 7 – 8 large caps)

7 oz bacon (about 5 – 7 thick cut slices) , diced

10 oz kielbasa (about 2 – 3 regular links)

1 onion, diced

2 Tbs canola oil or lard

3 – 4 pickles (Polish style brined, not in vinegar), diced

2 Tbs flour

4 Tbs whipping cream or sour cream

3 Tbs tomato paste

1 tbs marjoram

1 tsp paprika or smoked paprika

5 juniper berries (optional)

dash of cayenne or to taste (optional)

2 tsp salt or more to taste

pepper to taste

INSTRUCTIONS

• 1 lb butter beans 
• 1 oz bolus (podgrzybki) or porcini (borowiki) mushrooms (about 7 – 8 large caps)

1. Place the beans in a large pot, fill completely with water, and leave overnight. Place the mushrooms in a small saucepan, cover with water, and leave overnight.

• salt

2. Once ready to make the dish (the next day) bring the pot of beans to a boil, adding more water if necessary. Salt the water with roughly 2 Tbs of salt, or until it tastes like sea water. Boil for 1 hour, until the beans are tender but not falling apart. Strain the beans and set aside. Bring the mushroom saucepan to a boil, boil the mushrooms for 5 min, then remove from the heat. Once they are cool enough to handle, dice the mushrooms and set aside.

• 7 oz bacon (about 5 – 7 thick cut slices) , diced
• 10 oz kielbasa (about 2 – 3 regular links)
• 1 onion, diced
• 2 Tbs canola oil or lard
• diced mushrooms from step 2.

3. Heat the oil or lard in a large frying pan. Add the onion and saute until beginning to be translucent. Add the bacon, kielbasa and mushrooms and continue sauteing until the kielbasa is browned and the bacon is cooked.

• 2 Tbs flour
• 4 Tbs whipping cream or sour cream
• 3 Tbs tomato paste
• cooked beans from step 2.

4. Transfer the beans to a large pot over medium heat. Mix the flour, whipping or sour cream, and tomato paste together. Add to the beans and stir gently to combine, taking care not to smash the beans. Heat until the sauce thickens and evenly coats the beans.

• 3 – 4 pickles (Polish style brined, not in vinegar), diced

5. Add the pickles and kielbasa mixture to the beans. Stir gently to combine.

• 1 tbs marjoram
• 1 tsp paprika or smoked paprika
• 5 juniper berries (optional)
• dash of cayenne or to taste (optional)
• 2 tsp salt (or vegeta) or more to taste
• pepper to taste

6. Add all of the spices, and stir gently to combine. Season to taste with more salt or vegeta if necessary. Season to taste with pepper. Serve hot.