White beans baked with feta

Ingredients for 5 servings:

• 500 g beans, large white (Fasolia)
• 2 garlic cloves, finely chopped
• 2 onions, thinly sliced
• ¾ cup olive oil
• 1 tbsp tomato paste
• 800 g tomatoes, chopped
• 1 celery, finely chopped
• 1 carrot(s), grated
• ½ bunch parsley, chopped
• ½ bunch dill, chopped
• ½ cup water
• 200 g feta cheese, cut into cubes
• some salt
• some pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

Preparation in a Roman pot/clay pot

Soak the beans overnight. The next day, rinse them thoroughly and cook them in a pot with plenty of water until softened. Prepare the sauce: Heat half of the olive oil in a deep pan and sauté the onions over medium heat until translucent. Add the celery and fry for 2-3 minutes. Now add the garlic, grated carrot, and tomato paste. Finally, add the chopped tomatoes and half a cup of water. Season with salt and pepper, cover, and simmer for 10 minutes. Add the parsley and dill and stir. Place the beans in a Roman pot/clay dish, pour over the sauce and the remaining olive oil. Cook in the oven at 180°C for about 1 hour. The sauce should be well absorbed by the beans. Add more liquid if necessary. 10 minutes before the end of cooking, sprinkle the beans with the feta and finish cooking.