Breton Style White Bean Stew

Thermomix recipe: Breton Style White Bean Stew. Ready in 135 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 400 g dry white beans (e.g., cannellini or 'Piękny Jaś'), soaked overnight
• 1.2 L fresh water (for cooking beans)
• 1 tsp salt (for cooking beans)
• 3 allspice berries
• 1 bay leaf
• 250 g smoked bacon, diced
• 250 g Polish sausage (kielbasa), skinned and diced
• 1 large onion (approx. 150-200g), quartered
• 2 cloves garlic
• 20 g olive oil (optional, if bacon fat is insufficient)
• 400 g canned chopped tomatoes
• 2 tbsp tomato paste
• 2 flat tbsp dried marjoram
• Salt and freshly ground black pepper to taste

Instructions

1. Place 400 g dry white beans in a large bowl, cover with plenty of cold water (at least 10 cm above beans), and soak overnight (8-12 hours).
2. Drain the soaked beans and rinse thoroughly. Transfer to the Thermomix bowl. Add 1.2 L fresh water, 1 tsp salt, 3 allspice berries, and 1 bay leaf. Cook 90 min / 100°C / Speed 1 (Reverse), or until beans are tender. After 45 minutes, pause, scrape down the sides of the bowl, and check the water level. If too much has evaporated, add a little hot water. Adjust cooking time if beans are not yet tender.
3. While beans are cooking, dice 250 g smoked bacon and 250 g Polish sausage. Peel and quarter 1 large onion, peel 2 cloves garlic.
4. Once beans are cooked, drain them, reserving the cooking liquid. Set beans aside. Clean and dry the Thermomix bowl. Add diced smoked bacon to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse) until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the bowl.
5. Add diced Polish sausage to the bowl with the bacon fat (add 20 g olive oil if fat is insufficient). Sauté 5 min / 120°C / Speed 1 (Reverse). Add quartered onion and garlic cloves. Chop 3 sec / Speed 5. Scrape down sides. Sauté 5 min / 120°C / Speed 1 (Reverse).
6. Add the cooked beans, sautéed bacon, 400 g canned chopped tomatoes, 2 tbsp tomato paste, 2 tbsp dried marjoram, and 200 g of the reserved bean cooking liquid to the bowl. Season with salt and freshly ground black pepper to taste. Ensure the total volume does not exceed the 2L mark.
7. Cook 15 min / 95°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid to allow steam to escape and prevent splattering. After 7 minutes, pause, scrape down the sides and bottom of the bowl, and check the consistency. If too thick, add a little more reserved bean liquid or hot water.
8. Cook for a final 2 min / 90°C / Speed 1 (Reverse) to settle the stew and prevent sticking.
9. Serve hot, garnished with fresh marjoram or parsley if desired, with crusty bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.