Breton-style green beans: A savory twist on a classic dish

Green beans grace 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 flavors and aromas.

Green beans are one of the favorite vegetables that often appear on our tables, especially in the summer season. 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 flavor and aroma that will bring a new quality to your kitchen.

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

Ingredients:

                      
• 2 lbs of green beans
• 7 oz of smoked bacon
• 14 oz of sausage (e.g., kabanosy, white sausage)
• 3 onions
• 14 oz 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 perfectly absorbs the aromatic sauce. This dish works well for both lunch and dinner. If you prefer spicier flavors, you can adjust the amount of hot paprika to suit your taste.