In Greek: χοιρινό με φασσόλια, pronounced hee-ree-NO meh fahs-SOL-yah
Many Greeks did not have ovens at home, other than a bread oven, so dishes that needed oven cooking were prepared with as much cooking done on the stovetop as possible. Then the dish was taken to the local bakery for oven baking or roasting. This traditional recipe is based on those practices.
Prep Time: 1 hours,
Cook Time: 30 minutes
Ingredients:
- 2 pounds of pork, cut in small or medium chunks
- 1 pound of Great Northern beans or yigandes or giant lima beans
- 3/4 pound of fresh carrots, diced
- 1/2 bunch of flat-leaf parsley, finely chopped
- 3 ripe tomatoes, pureed (or 2 1/2 cups of stewed tomatoes, pureed)
- 1 small onion, minced
- 2 cloves of garlic, minced
- 1 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 cup of olive oil
- 1/4 cup of dry red wine
- 1/2 teaspoon of salt
Preparation:
- Note: If using Great Northern beans, cut the pork in small chunks. If using yigandes (or giant lima beans), cut pork in larger pieces.
Soak the beans overnight in water. Drain well and bring to a full boil in plenty of water over high heat. Drain and rinse, add enough fresh water to cover plus 3 inches, cover, and boil over medium heat for 45 minutes to one hour, or until the beans are soft but not mushy. (If using canned pre-cooked beans, omit these steps.)
Drain beans, rinse under cold water, and set aside.
In a large saucepan, combine 1 cup of olive oil, carrots, tomatoes, onion, garlic, parsley, and 1/2 teaspoon of salt. Bring to a boil over high heat. When it reaches a full boil, reduce heat, and simmer uncovered over medium-low heat for 45 minutes, until the carrots are soft. Add 3/4 cup of boiling water after 20 minutes.
Preheat oven to 390F (200C).
Season the pork with 1/2 teaspoon of salt and transfer to a large saucepan along with 1/4 cup of olive oil. Brown the meat, stirring frequently, over low heat. When meat is browned and most of the liquid has evaporated, douse (deglaze) with the wine and continue to cook over low heat until tender. Time will depend on the size of the pieces of meat, but it doesn't take long.
In an oven-proof baking dish or roasting pan, combine beans, vegetables with their liquid, and pork. Stir to mix well. Add 1/2 cup of water and bake at 390F (200C). After the liquid in the pan comes to boil, bake for 30 minutes.
- Note: This dish should not be soupy but if it starts to get too dry while cooking, add 1/2 to 3/4 cup of boiling water.
Yield: serves 6
