Entree: Slovenia – Northern Culinary Region – Matevž (Thick mashed dish of beans and potatoes enriched with pork fat or cracklings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) dried white beans, soaked overnight and drained
- 6 cups (1.4 L) water plus more for soaking and cooking beans
- 2 lb (900 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 4 oz (115 g) smoked pork belly or bacon, diced
- 3 tbsp (45 ml) lard or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) caraway seeds, crushed (optional)
- 2 tbsp (30 ml) sour cream or plain yogurt (optional, for creaminess)
- Cornichons or pickled peppers, for serving

Instructions

1. Rinse the soaked beans, place in a pot with 6 cups (1.4 L) fresh water, bring to a boil, then reduce heat and simmer until very tender, about 1 to 1 1/2 hours; drain and reserve a little cooking liquid.
2. Meanwhile, place potatoes in a pot, cover with cold water, bring to a boil, and simmer until fork-tender, about 15–20 minutes; drain.
3. In a skillet over medium heat, render the diced smoked pork belly or bacon until fat is released and pieces are crisp, about 6–8 minutes; remove most of the crisped pieces and set aside, leaving the fat in the pan.
4. Add 3 tbsp (45 ml) lard or butter to the pork fat in the skillet (if needed), then sauté the chopped onion until translucent, about 5 minutes; add the garlic and cook 30 seconds more.
5. In a large bowl or in the pot used for the potatoes, coarsely mash the cooked potatoes and the cooked beans together using a potato masher or wooden spoon, leaving some texture; add the sautéed onion–garlic mixture, crushed caraway (if using), salt, and pepper.
6. Stir in the reserved crispy pork pieces and 2 tbsp (30 ml) sour cream or plain yogurt if using; adjust consistency with a few tablespoons of reserved bean cooking liquid for a creamier mash.
7. Taste and adjust seasoning, transfer to a serving dish, and drizzle any remaining rendered fat over the top. Serve hot with cornichons or pickled peppers and, if desired, smoked sausage or ham on the side.