Green Beans Polonaise (Fasolka Szparagowa z Bułką Tartą)

gb1Polonaise is the French word for Polish. It refers to a traditional dance, music played in the rhythm of a polonaise (including Chopin’s masterpiece (Polonaise in A-flat major, Op. 53 [Polonaise héroïque]), and dishes garnished with breadcrumbs! Coincidentally, it takes about as long as that video to make this dish, bringing me to proclaim it as the soundtrack to cooking green beans polonaise!

I always have Italian breadcrumbs on hand, which usually have some seasoning and dried parsley. I find that they work best for this.


  • 1 lb fresh green string beans, with ends trimmed
  • 1 clove garlic
  • 2 tbsp. unsalted butter
  • 2 tbsp. breadcrumbs
  • salt for cooking water
  • freshly ground black pepper
  • 1 tbsp finely chopped parsley (optional)


In a pot bring a few cups of water to a boil, with 1-2 tbsp. of salt. Add cleaned green beans and cook for about 3-4 minutes, or until they reach desired tenderness.

Drain the green beans very well until they are dry.

In a pan, melt butter over medium-low heat. Finely mince garlic, or use a garlic press and add to pan. Monitor closely to ensure it does not burn. After about 1 minute, add breadcrumbs, and increase heat to medium. After about 1 minute, add the green beans to the pan and toss until beans are evenly coated. Add optional finely chopped parsley, and cook for 1-2 minutes.

Remove from heat, and a few cracks of black pepper and put beans on a plate or serving platter.


green beans and red apples


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