200g homegrown “češnjevec” beans
1 tablespoon
1 pinch
300g homegrown potatoes
cold-pressed sunflower oil
fresh pumpkin flowers
curly kale


  • Prepare the homegrown beans and homegrown potatoes  in a ratio of 1: 1.

  • Soak the homegrown beans overnight (or for a minimum of 3 hours). Decant the water, add fresh water with salt and savoury (rub the savoury between your palms first to bring out the maximum flavour). Cook approx. 45 min and let it simmer the entire time over low heat.

  • Thoroughly wash the homegrown potatoes, cut them in larger pieces and add cold water with salt and marjoram (rub between your palms first).After approx. 25 min poke the potatoes with a fork. If they easily slip off, then the potatoes are ready.

  • Add approx. 2 tablespoons of cold-pressed sunflower oil to the pan and slightly sauté the garlic. Combine the cooked and drained homegrown beans and potatoes in a pot, add chopped garlic, pepper and grated nutmeg.

  • Mash together, but only to the point that you can still see what the dish is made from.

  • If you do not want your “Matevž” to have visible larger chunks of the homegrown beans and potatoes, puree the beans with a kitchen aid and mash the potatoes by hand separately. Then combine and mix together well.

  • Add colour to the dish with fresh pumpkin flowers, a sprig of parsley, sage and marjoram, and curly kale.