Cover the beans with water and add baking soda (1 teaspoon). The next day, drain, rinse, bring to a boil, collect the initial foam with a spoon and cook until semi-soft (20-45 minutes, depending on the beans).
Combine black pepper (1 tsp), cumin (1 tsp), cardamom (3 pcs), cloves (5 pcs), mustard seeds (1 tbsp) and turmeric (1 tsp) in a mortar. Work everything into a mixture, finally add grated ginger (25 g) and lemon peel.
In a deeper pan, fry the sliced onion in heated olive oil for 5 minutes. Then add chopped garlic, stir for a while and pour the prepared mixture of spices into the base. Fry on a moderate flame and finally add the chopped tomato. When the juice is reduced, pour in white wine (100 ml) and wait until the liquid evaporates, stirring occasionally.
Drain the cooked beans and transfer them into the pan, pour boiling water up to the level of the beans themselves, add a little salt (the cheese will salt the dish later) and cook covered for 10 minutes.
Finally, mix the bryndza-cheese directly into the pan, remove it from the heat source and let it chill for another ten minutes until the flavors combine. Mix freshly chopped parsley and basil into the finished dish just before serving. Add black sesame to the servings.
Bean curry can be served with fresh bread, pastries or used as a side dish, or supplemented with fried egg or truffle oil.

white beans 200g
baking soda 1 tsp
onion 1 pc
garlic 2 pcs
olive oil 4 tbsp
ginger 25 g
cumin 1 tbsp
turmeric 1 tsp
cardamom 3 pcs
cloves 5 pcs
black pepper 1 tsp
mustard seeds 1 tbsp
lemon 1 pc
tomato 1 pc
white wine 100 ml
cheese 150 g
black sesame 1 tbsp
parsley, fresh basil, salt

servings: 6
preparation time: 1h