Slovenian Rustic Cold Bean Salad Bento

1Prep the beans: If using dried beans, boil as per original instructions, drain, and chill completely in the refrigerator before assembling. If using canned beans, rinse thoroughly and pat dry.

2Make the Cold Bean Salad: In a medium mixing bowl, whisk together the sunflower oil, apple cider vinegar, Dijon mustard, salt, and black pepper to create a dressing. Add the chilled cooked beans, sliced smoked sausage, finely diced onion, and fresh parsley. Toss until thoroughly coated. Let the mixture marinate in the refrigerator for at least 20 minutes before serving.

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 to room temperature before packing.

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 cold bean and sausage salad. Add the braised caraway cabbage and pickled mushrooms to the smaller compartments. Place the horseradish sauce in the mini container.