La jota triestina is a traditional soup originating from Trieste. Although there are various versions, the dish is usually made with a combination of beans, olive oil, potatoes, sauerkraut, flour, pancetta, garlic, cumin, bay leaves, salt, and pepper.

The garlic, pancetta, and potatoes are fried in olive oil and mixed with the beans. The mixture is covered with water, covered, and simmered until the beans are tender. A mixture of sauerkraut, cumin, and bay leaves is boiled until the liquid has almost evaporated. 

Pasulj is a popular Serbian bean soup that is traditionally prepared with white beans. The beans are usually simmered with sausage, bacon, or ham, and vegetables such as onions and carrots. Paprika, bay leaves, and garlic are commonly used as seasonings in the soup.

Pasulj is a typical representative of Serbian comfort food, and it is also very popular throughout the Balkans, especially in the neighboring countries. It is recommended to serve the dish with some crusty bread or sliced raw onions on the side.

Although it translates as stone soup, this hearty Portuguese dish is actually a combination of beans and sausages such as chouriço and morcela (blood sausage), as well as pork belly, pig’s ear, and potatoes, while different regional varieties may also include pasta, carrots, and cabbage.

There's a legend saying that a monk in need wanted to prepare soup by using merely stones and water. When he asked for additional ingredients to supposedly flavor the soup, the family who'd hosted him was more than willing to provide some pork cuts, beans, sausages, and vegetables, and the monk ended with a rich and nutritious dish without any stones inside. 

Tavče gravče is the national dish of North Macedonia consisting of beans stewed with onions, oil, dried pepper flakes, and seasonings such as salt, parsley, and black pepper. Although it is primarily a vegetarian dish, some recipes call for the addition of smoked pork, bacon, sausages, or suho meso.

The dish is baked in an earthenware bowl and usually served in it, keeping the beans warm. Tavče gravče is traditionally enjoyed on Fridays or during fasting (the original vegetarian recipe), but in restaurants, it is often served as a side dish to grilled meats.

This Greek classic consists of large white beans that are cooked and then baked in a flavorful tomato sauce, which is usually seasoned with various herbs such as oregano, parsley, and mint. The dish calls for the use of fasolia gigantes, an authentic Greek variety of beans characterized by their large size, hence the name (gigantic).

Gigantes plaki can be enjoyed as the main course, but it is also a common meze dish that is best served with bread on the side.

Čorbast pasulj is a popular Serbian dish made with soaked beans, onions, carrots, paprika, garlic, and bay leaves. Dried or smoked meat and ribs are common additions to čorbast pasulj in order to make it more flavorful and to give the dish a fragrant, smokey aroma.

This bean stew is typically flavored with parsley and pepper after it has been cooked. When served, it is recommended to pair it with various cuts of meat or meatballs. Čorbast pasulj was a staple dish in the Yugoslavian army due to ease of preparation and its nutritive value.

This comforting stew known as fabada Asturiana is a signature dish of the famous Spanish region of Asturias. The stew consists of plump white beans, chorizo, morcilla blood sausages, and pork fat, flavored with smoked paprika and saffron.

Some recipes also use olive oil. Spicy and hearty, with robust and earthy flavors, this Spanish classic combines simple ingredients to create an extraordinary dish. It is believed that fabada appeared sometime between the 19th and the 20th century.

Due to its nutritious elements, it is usually enjoyed in the colder winter months. 

The essential ingredients in this hearty Cantabrian stew include white beans and collard greens (berza), but the dish is commonly enriched with chorizo (pork sausage) and morcilla (blood sausage), pork ribs, and bacon.

It is believed that the stew was invented in the 17th century, but it was given its current name in the 1960s. Unlike many other types of Spanish stews where the broth is served separately, cocido montañés is typically enjoyed as a one-course meal.

Bob chorba is a soup prepared with Bulgarian varieties of white and kidney beans, onions, peppers, tomatoes, carrots, and mint. Additional ingredients include bell peppers, paprika, potatoes, and meat, but the soup can be made with almost any available ingredient.

Particularly popular is the bob chorba po manastirski, a monastery-style version of this soup that was prepared in many of Bulgarian monasteries and is completely vegetarian. This simple soup is one of Bulgaria's national dishes and its meatless version is traditionally served on Christmas Eve.