Creamed Potatoes with Beans (Matevz )



  • 2 c. dried cannellini beans
  • 1 bay leaf
  • 1 bunch of fresh parsley
  • 1 1/2 lbs white potatoes, quartered
  • 4 T. butter
  • 1/2 c. sour cream
  • 1/2 c. diced bacon
  • 2 garlic cloves, crushed
  • salt, to taste
  • pepper, to taste


  1. Place beans in a large pot, cover with plenty of cold water and soak overnight.
  2. Drain and re-cover with fresh cold water. Add bay leaf and parsley. Bring to a boil. Boil hard 10 minutes, then reduce heat and cover pan. Simmer about 45 minutes or until beans are tender. Drain well.
  3. Meanwhile, cook potatoes in boiling water 20 minutes or until tender. Drain and transfer to a stand mixer or mixing bowl. Add butter, cream and beans and beat until smooth. Stir in bacon and garlic with a little salt to taste then pile the mash into a bowl to serve.

This is a Slovene recipe Grandma Mo clipped from the Milwaukee Journal-Sentinel. Once a main dish to the lower class people of Slovenia, this dish has become a popular national side dish. (And is most often eaten with turnips or sauerkraut. Gross!)

Upon second glance (I dismissed the recipe at first!) the recipe appealed to me because of its mixture of mashed potatoes and beans. I love both mashed potatoes and cannellini beans and felt that the cannellini beans would only enhance the flavor of mashed potatoes. That and the bacon required in the recipe.

I was attempting to make it without letting Mom know there were beans in it as she’s not exactly known as being very adventurous when it comes to food and I thought beans and potatoes mixed together might be out of her comfort zone.

Alas, when we were grocery shopping I had to spill the beans that I needed beans for this dish because I could not locate dried cannellini beans at my neighborhood Fred Meyer. (Get with the program, Freddy!)

Recipe rating: 


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