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14 December 2012,23:25 by
Mina Giouvanaki

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Serves :

Preparation Time :
13 hours (including soaking)

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Rinse the beans, put them into a large pan, and pour in cold water to cover.
  • Bring to a boil, cover, and simmer for around 30 minutes, until almost tender. Drain and set aside.
  • Meanwhile, heat the oil in a large heavy pan. Add the onion and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent.
  • Put the tomatoes and the tomato paste into a food processor and process to a puree, then stir into the pan.
  • Add the carrots, celery, celery leaves, Chile, if using, and bell pepper, if using, and pour in the hot water.
  • Bring to a boil, add the drained beans, reduce the heat, cover, and simmer for 1 -2 hours, until the beans are tender and the soup has thickened. Check frequently during cooking and add more hot water, if necessary.
  • The cooking time and the amount of additional water depend on the quality, age, and condition of the beans. Serve hot, sprinkled with freshly ground black pepper and accompanied by olives, pickles, and smoked herring.


  • 500 grams beans, soaked overnight in cold water to cover and drained 
  • 100 ml IDHAYAM sesame oil
  • 1 large onion, finely chopped 
  • 500 grams fresh or canned tomatoes, peeled and chopped
  • 1 tablespoon tomato paste
  • 2 carrots, sliced
  • 1 small celery stalk, sliced, leaves reserved
  • 1 small dried red Chile, crushed (optional)
  • 1 small green bell pepper, seeded and chopped (optional)
  • 4 cups hot water
  • Pepper
  • Olives, pickles, and smoked herring, to serve

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