The Crazy Chef's video on how to prepare and cook Fasolka po Bretonsku can be seen on this YouTube link.
To start with you need 500g of Fasoli beans (white kidney beans or Haricot if Fasoli not available). You can either use dry or canned beans. Chef prefers dried beans which need to be soaked in water overnight to soften them - use a large enough container because they will double in volume. Place in a casserole dish on the hob (or a slow cooker depending on your preference - a slow cooker was used in the video), cover with water and add a pinch of salt and ground pepper with two or three bay leaves, and a pinch of all-spice. Bring to the boil and simmer for 1 1/2 hours on the hob or longer if using a slow cooker. Test for taste and softness of the beans - you will have to judge this time, you will get it better the second time around.
In a frying pan (typically 26 cm) add some ground nut oil (or sunflower oil), heat up and add two chopped white onions. When the onions have softened add 300 g of belly pork (ham or gammon) and 200 g of raw Chorizo - or Silesian sausage if available and fry until browned. Add a pinch of salt and ground black pepper.
When cooked put this in to the casserole dish on the hob or in the slow cooker. Add four teaspoons of Marjoram, a pinch of Paprika and stir. Add 2-3 chopped cloves of garlic, two cans of chopped tomatoes (800 g) and two tablespoons of tomato puree. Ensure that the liquid in the cooker covers the contents and adjust the salt/pepper and any herbs to taste. Allow this to simmer until everything is tender. This may take another two hours or so in a slow cooker but much quicker in the hob casserole dish.
Finally serve with crusty French bread and a glass of your favourite red wine.
Ingredients for the recipe.
Soak the beans in a bowel and make sure water covers them completely.
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