A Lighter Twist on a Traditional Polish Favorite

This lighter version of traditional Polish bean stew is every bit as comforting and satisfying as the classic recipe—but made with tender chicken instead of sausage.

The beans, chicken, and root vegetables are cooked together from the very beginning, creating a rich, homemade broth with minimal effort. Finished with tomato paste, plenty of garlic, fragrant herbs, and a touch of cayenne pepper, this hearty stew is perfect for cozy family dinners and tastes even better the next day.

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Ingredients

• 500 g dried white beans (Jaś beans), soaked overnight
• 250 g chicken breast, diced
• 1 medium carrot
• 1 parsley root
• A small piece of celery root
• 200 g tomato paste (1 tube)
• 3–4 garlic cloves, minced or crushed (or more if you love garlic!)
• 2 bay leaves
• 3 allspice berries
• 1 tsp dried marjoram
• ½ tsp sweet paprika
• ½ tsp smoked paprika (optional, but highly recommended)
• A pinch of cayenne pepper, to taste
• Salt and freshly ground black pepper

Optional

• 1–2 tsp all-purpose flour mixed with a little cold water (for thickening)

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Pressure Cooker Method

Cook the Stew

Drain and rinse the soaked beans.

Place the beans into a pressure cooker together with the raw diced chicken, carrot, parsley root, celery root, bay leaves, and allspice berries.

Pour in enough fresh water to cover everything by about 2–3 cm (1 inch).

Cook under pressure for 25–30 minutes, depending on how long the beans were soaked.

Do not drain the cooking liquid.

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Finish the Stew

Remove the carrot, parsley root, and celery root.

You can either discard the vegetables or finely chop them and stir them back into the stew for extra flavor and a naturally thicker texture.

Add the tomato paste, garlic, marjoram, sweet paprika, smoked paprika (if using), salt, black pepper, and cayenne pepper.

Mix well and simmer without the lid for 5–10 minutes, stirring occasionally, until the tomato paste is fully incorporated.

If you’d like a thicker stew, stir in the flour mixed with a little cold water and cook for another 2–3 minutes, stirring constantly.

Taste and adjust the seasoning before serving.

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Alternative Stovetop Method

Don’t have a pressure cooker? This recipe is just as delicious made in a regular pot.

Drain and rinse the soaked beans.

Place the beans in a large pot together with the raw diced chicken, carrot, parsley root, celery root, bay leaves, and allspice berries.

Cover with fresh water so it sits about 2–3 cm (1 inch) above the beans.

Bring to a boil, then reduce the heat and simmer gently for 1½–2 hours, or until the beans are tender. Stir occasionally and add a little hot water if needed.

Do not drain the cooking liquid.

Remove the carrot, parsley root, and celery root.

Discard them or finely chop them and return them to the pot.

Stir in the tomato paste, garlic, marjoram, sweet paprika, smoked paprika (if using), salt, black pepper, and cayenne pepper.

Simmer for another 10–15 minutes, stirring occasionally.

If needed, thicken the stew with the flour mixed with cold water and cook for another 2–3 minutes.

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Serving Suggestions

Serve this comforting Polish bean stew with:

• Rye bread
• Whole grain bread
• Pickled cucumbers
• Fresh parsley

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Like many traditional Polish dishes, this stew tastes even better the next day.

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Freezing

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

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Recipe Tips

• Cooking the beans, chicken, and vegetables together creates a rich homemade broth with very little effort.
• The chicken becomes incredibly tender and almost falls apart after cooking.
• Finely chopping the cooked vegetables and stirring them back into the stew adds extra flavor and naturally thickens the sauce.
• Tomato paste creates a deeper, richer tomato flavor than passata.
• If you’re a garlic lover, don’t be afraid to add an extra clove or two.
• A pinch of cayenne pepper gives the stew a gentle kick without overpowering the traditional flavors.
• The stew naturally thickens as it cools, so don’t rush to add flour unless needed.

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Frequently Asked Questions

Can I make this without a pressure cooker?

Yes! Simply follow the stovetop instructions above.

Can I use canned beans?

Yes. Skip the first cooking step and simmer the chicken with the vegetables until tender. Add the canned beans together with the tomato paste and seasonings, then simmer for about 15–20 minutes.

Do I have to add the cooked vegetables back?

No. They have already flavored the broth, but chopping them finely and adding them back makes the stew thicker and adds extra vegetables.

Which method is better: pressure cooker or stovetop?

Both work beautifully. The pressure cooker saves time, while the stovetop method develops the flavors more slowly. Either way, you’ll end up with a rich, comforting bean stew and wonderfully tender chicken.

Can I freeze this stew?

Absolutely! It freezes very well and reheats beautifully.