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Matevž
Matevž: Slovenian crushed beans and potatoes with fried onion and caraway sauerkraut
The karst country of Notranjska, south-west of Ljubljana, with its vanishing lakes and stone villages, has a soft spot for matevž: borlotti beans and potatoes crushed together into a coarse, speckled mash, slicked with oil and crowned with fried onion. It is the classic partner for sauerkraut or sour turnip and, on the farm, for a smoked pork sausage; here it stays vegan with olive oil and comes with a caraway sauerkraut. Expect something creamy, earthy and sweet from the onions, cut by the sharp cabbage. Tinned beans keep it to an hour; for dried, soak 250 g overnight and simmer for an hour first. Blitzing it smooth is the usual slip; matevž should be roughly crushed with a masher, bean skins and all. Chef's tip: save a mugful of the cooking water, because matevž firms up as it stands and a splash brings it back.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the matevž
- 1 ¾ lb starchy baking potatoespeeled and cut into chunks
- 1 ½ tsp salt
- 2 cloves garlicpeeled
- 1 bay leaf
- 1 lb cooked borlotti beans2 × 400 g tins, drained and rinsed
- 5 tbsp olive oil
- 2 onionsthinly sliced
- ½ tsp black pepper
For the sauerkraut
- 1 ⅛ lb sauerkraut
- 2 tbsp sunflower oil
- 1 tsp caraway seeds
- ½ tsp sweet paprika
- 1 bay leaf
- ½ cup water
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Method
0/7 doneStep 1: Put the 1 ¾ lb starchy baking potatoes in a pan, cover with cold water and add the 1 ½ tsp salt, 2 cloves garlic and 1 bay leaf. Bring to the boil and simmer for 18 minutes, until very tender.
22 minStep 2: Meanwhile, taste the 1 ⅛ lb sauerkraut and rinse it once if very sour. Put it in a pan with the 2 tbsp sunflower oil, 1 tsp caraway seeds, ½ tsp sweet paprika, 1 bay leaf and ½ cup water, cover and simmer on a low heat for 25 minutes, until soft and pale gold.
25 minStep 4: Add the 1 lb cooked borlotti beans to the potatoes for the last 5 minutes to heat through.
5 minStep 5: Scoop out about 200 ml of the cooking water, then drain the rest and remove the bay leaf.
1 minStep 6: Crush the potatoes, beans and garlic roughly with a masher, working in the rest of the 2 tbsp olive oil and splashes of cooking water until creamy but still coarse. Season with the ½ tsp black pepper.
4 minStep 7: Pile into a warm bowl, spoon the onions and their oil on top and serve with the sauerkraut.
1 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 13 g
- Carbs
- 58 g
- Fat
- 16 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matevž take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of starchy baking potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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