Soak the beans in water the day before (at least for 8 hours). Drain the soaked beans, rinse, cover with a sufficient amount of fresh water and cook until soft (approx. 40 – 50 minutes). The beans should not fall apart or remain hard. Drain.

Heat 3 tablespoons of olive oil in a soup pot. Add finely chopped onion and slowly fry and stir. After 6 minutes, add chopped or mashed garlic, a pinch of dried or fresh oregano and chopped fresh dill. Continue to stir for another 2 minutes. Add the cooked and drained beans in the pot. Pour boiling water (400 ml) over everything and boil for a short time (5 minutes).

Finally, add grated feta cheese to the pot. Stir until the cheese is completely melted and the thick soup takes on a creamy consistency. Only then season with salt as needed. Garnish individual portions with dried chili and pieces of fresh dill. Serve with fresh sourdough bread.

NOTES: The consistency of the thick bean soup is more like a stew, so it can also be used as a creamy side dish. If you add gralic naan or spinach pita instead of bread, the filling portion will immediately serve as a main course. If you use pre-cooked or canned beans, the whole preparation takes only a quarter of an hour.

🍽 3 ⏱ 70 MIN


☉ dried beans 250 g

☉ olive oil 3 tbsp

☉ onion 1 pc

☉ garlic 3 pcs

☉ dried oregano 1 tsp

☉ feta cheese 300 g

☉ dill

☉ dried chili

☉ salt, water

☉ bread