Breton-style Beans

Sort through the dried beans, rinse them, and soak in plenty of cold water for 8 hours, ideally overnight.

Drain the water, transfer the beans to a pot, cover with 1 L fresh water, add the bay leaf and allspice berries. Cook covered over low heat for 75 minutes until tender, salting toward the end of cooking.

Cut the bacon into small cubes and fry in a dry skillet for 8 minutes until crisp and the fat has rendered; transfer the bacon to the beans, leaving the fat in the skillet.

In the rendered fat, fry the sliced sausage for 5 minutes until browned, add the finely chopped onion and cook for another 5 minutes until soft, then stir in the minced garlic and paprika and warm through for 1 minute.

Transfer the meat mixture to the pot with the beans, pour in the canned tomatoes with their juice and the tomato paste, and stir well.

Simmer uncovered over medium heat for 20 minutes until thick and hearty, adding a little hot water if needed.

Season with marjoram, salt and black pepper to taste, and serve hot with slices of wheat bread.