Matevž and sauerkraut with pechenitsa

Matevž is a male name, and I don't know why this dish is called that. It is always placed next to sauerkraut and pechenitsa as a side dish, it doesn't work without it. immigrated.

Preparation steps

Cook the potatoes in their shells separately, the beans also separately (you can take them out of the can for faster).
Fry the finely chopped onion in the fat until it turns yellow-brown. Peel the potatoes, add the beans without the liquid, mash everything together (save a little liquid on the side just in case if it is thick) and pour over the hot fat together with the onion.
Rinse the cabbage partially under water if it is too sour and strain it. Add pieces of bacon to the fat, fry until crispy, take it out and fry the chopped garlic in the same oil until it smells good and add the sauerkraut. Add the bay leaf, salt, pepper and simmer for another 5-10 minutes to soak up the flavors. Along with the greens, fry the pechenitsa sausages as well, so that there are greens, mateuž and pečenice in the garnish on the plate.
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