• 2 cups dry giant white beans
• 1 onion chopped
• 1 carrot chopped in medium cubes
• 1 celery stick, sliced
• 1 garlic glove chopped
• ½ tea cup olive oil
• 2 tablespoons tomato paste
• 1 cinammon stick
• ½ red chilli pepper
• 1 liter chicken or vegetable stock
• 1 teaspoon chopped dill
• ½ teaspoon black pepper corns (optional)
• Sea salt
• 4 pieces feta cheese
• 1 teaspoon dry oregano
• Freshly cut green salad for garnish

Method:

• Soak the beans overnight in cold water.
• Wash thoroughly on the next day and place them in a large cooking pot.
• Heat the beans for 25 minutes and change the water occasionally.
• Heat beans again and continue to change the water until they are tender and ready.
• Removethebeansfromthefire, strain and place them on a baking tray.
• Mix together the beans, onion, carrots, celery, garlic, tomato paste, olive oil, cinnamon, chili pepper, stock, peppercorns, salt and pepper.
• Cover with foil and cook in the oven at 180oC for at least 1 hour.
• Check beans in 1 hour and if they are soft serve with feta cheese on top, sprinkle with oregano and side salad.