Name: Pierogi z czerwoną fasolą (Polish red kidney bean pierogi)
Prep time: 45 min
Cook time: 90 min
Total time: 615 min
Yield: 32 pierogi, 4 servings
Cuisine: Polish
Ingredients: 350 g dried red kidney beans (about 800 g cooked), or 800 g fully cooked canned beans, drained and rinsed; 300 g floury potatoes, cooked and drained; 150 g peeled onion, finely chopped; 150 g smoked pork jowl or thick-cut bacon, diced; 2 g dried marjoram; 0.5 g caraway seeds, lightly crushed; 6 g fine salt, adjust for canned beans and bacon; 2 g ground black pepper; 400 g plain wheat flour, plus up to 15 g for handling; About 210 ml hot water, added gradually; 5 g fine salt; 4 L fresh water for beans, plus extra for soaking; 4 L water and 24 g fine salt for boiling the pierogi

A wide view of „Pierogi z czerwoną fasolą (Polish red kidney bean pierogi)“ arranged on a table for serving.

Yield 32 pierogi, 4 servings

Serving 8 pierogi with one quarter of the pork topping

Prep time 45 minutes

Cook time 90 minutes

Ingredients ↓

At a glance

Pierogi z czerwoną fasolą (Polish red kidney bean pierogi)

Pierogi z czerwoną fasolą are a traditional dish from Fajsławice in Poland’s Lubelskie region. The Ministry of Agriculture registered them on Poland’s Traditional Products List on 2 July 2014. They are boiled half-moons about 6 cm long, with pale dough and a cohesive brown-purple filling.

The local filling combines red kidney beans, potatoes, fried onion, smoked pork jowl or bacon, marjoram and a little caraway. The official entry records an oral method passed between generations, not measured quantities or a written dough formula. This four-serving recipe is a practical home adaptation; it follows that local method without presenting its measurements as the one official formula.

Dried kidney beans need special preparation: soak them, discard the soaking water, then boil vigorously in fresh water for at least 30 minutes before simmering until completely tender. Do not cook dried kidney beans in a slow cooker. Fully cooked canned beans are a shortcut. Shape 32 pierogi and serve eight per person with pork cracklings and rendered fat.

Tips for success

Soak dried red kidney beans for at least 5 hours; overnight is convenient. Drain and discard the soaking water before cooking.
Bring the beans to a vigorous boil in fresh water for at least 30 minutes, then simmer until fully tender. Never use a slow cooker for dried kidney beans.
For the shortcut, use fully cooked canned kidney beans; drain and rinse them, then weigh 800 g. Do not apply the dried-bean soaking step to canned beans.
Cook potatoes until a knife passes through easily, then drain them well so the filling stays firm.
Use only a little caraway beside the marjoram; the local record describes caraway as a small addition.
Keep the dough covered while shaping. Boil in batches, then cook for 3–4 minutes after the pierogi float, until the dough is tender and the filling is steaming hot.

Ingredients

Red-bean filling

350 g dried red kidney beans (about 800 g cooked), or 800 g fully cooked canned beans, drained and rinsed
300 g floury potatoes, cooked and drained
150 g peeled onion, finely chopped
150 g smoked pork jowl or thick-cut bacon, diced
2 g dried marjoram
0.5 g caraway seeds, lightly crushed
6 g fine salt, adjust for canned beans and bacon
2 g ground black pepper

Dough

400 g plain wheat flour, plus up to 15 g for handling
About 210 ml hot water, added gradually
5 g fine salt

For cooking

4 L fresh water for beans, plus extra for soaking
4 L water and 24 g fine salt for boiling the pierogi

Method

Directions

Soak and cook the kidney beans safely.If using dried beans, soak in plenty of water for at least 5 hours, preferably overnight. Drain and discard that water. Cover the beans with fresh water, bring to a vigorous boil and boil for at least 30 minutes; do not use a slow cooker. Continue simmering until fully tender. Drain and weigh about 800 g cooked beans. If using canned beans, drain, rinse and weigh 800 g.
Cook the potatoes.Boil the peeled potatoes separately until a knife passes through easily. Drain thoroughly, cool until safe to handle and weigh 300 g.
Render the pork.Cook the diced jowl or bacon in a cold skillet over medium-low heat until crisp, following package directions. Lift out the cracklings and reserve the rendered fat. Soften the onion in about 15 g of that fat; keep the cracklings and remaining fat for serving.
Make the filling.Mash or mince the cooked beans and potatoes until cohesive but still lightly textured. Mix in the onion, marjoram, a small amount of crushed caraway, 6 g salt and black pepper. Taste and adjust the seasoning. Spread the filling in a shallow dish and cool promptly.
Make the dough.Mix the flour and 5 g salt. Gradually stir in about 210 ml hot water, then knead when cool enough to handle until smooth and pliable. Add up to 15 g bench flour only if needed. Cover and rest for 10 minutes.
Fill and shape.Roll the dough 2–3 mm thick and cut 32 circles about 7 cm across. Add about 35–38 g cooled filling to each. Fold into a half-moon, press out trapped air and seal the flattened edge firmly. Keep the formed pierogi covered while finishing the batch.
Boil and serve.Bring 4 L water and 24 g salt to a boil in an 8 L pot. Cook the pierogi in uncrowded batches. Once they float, boil for about 3–4 minutes more, until the dough is tender and the filling is steaming hot. Lift them out with a slotted spoon and serve with the reserved cracklings and rendered fat.

Nutrition and allergens

Caloriesabout 860 kcal per serving
Proteinabout 36 g
Fatabout 17 g
Saturated fatabout 6 g
Carbohydratesabout 132 g
Fiberabout 18 g
Sodiumabout 1,200 mg

The dough contains wheat and gluten. Check packaged pork labels for declared allergens and additives. Follow the kidney-bean soaking and boiling method exactly when starting with dried beans; cool the filling and leftovers promptly and reheat leftovers to 74 °C.

Nutrition and allergens

Serving, storage and reheating: Serve hot with crisp pork cracklings and rendered fat. The official local record also mentions melted fat or butter as serving options; the nutrition estimate here uses the pork topping.

Serving, storage and reheating: The filling can be made ahead. Spread it in a shallow dish and refrigerate at or below 4 °C within 2 hours. Refrigerate cooked leftovers in shallow containers within 2 hours and use within 3–4 days. Reheat pierogi and topping throughout to 74 °C.

Serving, storage and reheating: For best quality, freeze fully cooked and cooled pierogi in a single layer until firm, pack airtight and use within 1 month. Thaw in the refrigerator and reheat throughout to 74 °C.

Estimate basis: one quarter of the measured pork-topped batch; values vary with bacon, canned-bean sodium, cooking salt and rendered fat.

Pierogi z czerwoną fasolą (Polish red kidney bean pierogi)

Tips for success

Ingredients

Red-bean filling

Dough

For cooking

Method

Nutrition and allergens

Nutrition and allergens

Polish National Dishes

Zupa z karpia (Polish carp soup)

Żur Żukowski (Żuków sour rye soup)

Pierogi skromowskie with millet, cheese and mint