Beans plaki with feta cheese


  • 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


  • 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.
  • Remove the beans from the fire, 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.