Slovenian Rustic Harvest Bento

1Prep the beans: Drain soaked beans, place in a pot with fresh water, bring to a boil, then reduce heat to low and simmer for 45-60 minutes until tender. Drain.

2Make the Stew: In a medium saucepan, heat 1 tbsp sunflower oil over medium heat. Add the sliced smoked sausage and sauté for 3-4 minutes until edges are browned. Add the diced onion and cook for 3-4 minutes until translucent. Stir in minced garlic and paprika for 30 seconds. Add the cooked beans, broth, and salt/pepper. Simmer on low for 10 minutes to meld flavors. Set aside.

3Braise the Cabbage: Melt 1 tsp butter in a small skillet over medium heat. Add the shredded cabbage and caraway seeds. Cook for 5-7 minutes until softened. Stir in the vinegar, cook for 1 more minute, then season with salt to taste. Cool.

4Make the Ajdovi Žganci: Bring 2 cups salted water to a boil in a heavy-bottomed pot. Add the buckwheat flour to the center of the water (do not stir yet). Use a wooden spoon handle to poke a hole in the flour pile to allow steam to escape. Cover and simmer on low for 15-20 minutes. Remove cover, whisk the mixture vigorously until crumbles form. Fold in melted lard or butter. Transfer to the bento box compartment while warm.

5Make the Sauce: Whisk the sour cream and grated horseradish in a small bowl until combined. Garnish with chopped fresh chives.

6Assemble: Place the warm buckwheat mixture in the large compartment. Fill the medium compartment with the bean and sausage stew. Add the braised caraway cabbage and pickled mushrooms to the smaller compartments. Place the horseradish sauce in the mini container.