Entree: Slovenia – National Cuisine – Matevž (Hearty rustic mashed dish of potatoes and cooked beans traditionally enriched with smoked pork or bacon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) potatoes, peeled and quartered
- 8 oz (225 g) dried white beans (such as cannellini), soaked overnight and drained
- 4 oz (115 g) smoked bacon, diced
- 1 small onion, about 3 oz (85 g), finely chopped
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) sour cream or plain yogurt (optional)
- 1/2 tsp (2 g) caraway seeds, lightly crushed
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh chives or parsley for garnish

Instructions

1. Drain soaked beans and place in a saucepan. Cover with fresh water, bring to a boil, then reduce heat and simmer until tender, about 45–60 minutes. Drain and reserve a little cooking liquid.
2. Meanwhile, place potatoes in salted cold water, bring to a boil and cook until very tender, about 20–25 minutes. Drain.
3. In a skillet over medium heat, cook diced bacon until the fat renders and pieces are crisp, about 6–8 minutes. Add chopped onion and sauté until soft and golden, about 5 minutes. Stir in crushed caraway seeds and remove from heat.
4. Mash the hot potatoes coarsely with a potato masher; they should be rustic rather than silky smooth. Stir in the cooked beans and mash lightly so you keep some texture. Add butter and sour cream (if using) and mix to combine, adding a splash of reserved bean cooking liquid if the mixture seems dry.
5. Fold in the bacon-and-onion mixture, season with salt and plenty of black pepper to taste. Adjust consistency with a little more cooking liquid if desired.
6. Transfer to a serving dish, sprinkle with chopped chives or parsley, and serve warm with crusty bread, pickles, or as part of a larger Slovenian meal.