Slovenian Potato-String Bean Puree


Preparation info
  • Serves

    4 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This is country cooking from the Natisone Valleys and parts of Collio. It goes well as a side dish with meat or fish, or as a gratifying small plate on its own.


  • 1 pound/450 g waxy potatoes (suitable for boiling)
  • 1 pound/450


Boil the potatoes in a pot of lightly salted water just until you are able to stab one easily with a fork. Drain, then peel the potatoes when they are just cool enough to handle, and mash lightly.

In a separate pot, boil the string beans just until you can stab one with a fork. Drain, and chop the beans into 3 or 4 small pieces each. Add to the mashed potatoes and stir together.