Matevž — Print Recipe — The Culinary Codex

A creamy, comforting mash of borlotti beans and potatoes seasoned with garlic and drenched in sizzling browned butter and crispy onions.

Ingredients

250g dried borlotti beans, soaked overnight
400g potatoes, peeled and cubed
3 cloves garlic, minced
60g butter
1 large onion, thinly sliced
Salt and pepper
2 tbsp fresh parsley, chopped

Instructions

1 Cook soaked beans in fresh water until very tender, about 1 hour. Drain, reserving some cooking liquid.
2 Boil potatoes in salted water until soft, about 20 min. Drain.
3 Combine beans and potatoes, mash together until creamy but still slightly chunky. Add garlic and season with salt and pepper. Add reserved bean liquid if too thick.
4 In a skillet, melt butter and fry sliced onion until deeply golden and crispy, about 10 min.
5 Mound the matevž in a serving dish, create a well in the center.
6 Pour sizzling butter and crispy onions into the well, garnish with parsley, and serve immediately.

Did You Know?

Matevž is named after a common Slovenian male name (the equivalent of Matthew) and is sometimes called "peasant caviar" for its rich, satisfying taste.