Tava is an earthenware dish with lid, where we will bake this delicious rustic Greek dish of pork with beans. Yummy!
Serves: 5-6 Preparation time: 15m Baking time: 2.30h Ready in: 2.45h
1.5 kg pork neck, in pieces
500 gr dry white beans
1 large onion, finely chopped
1 cup celery leaves, chopped
2-3 garlic cloves, chopped
1 ½ cup tomatoes, peeled, chopped
½ cup dry red wine
½ cup extra virgin olive oil
4-5 allspice berries
2 tsps chili flakes
salt, black pepper freshly ground
Soak beans overnight. Drain. Place beans in a large pot and cover with water. Boil for 30-40 minutes until a little tender. Remove pot from heat and drain, keeping the liquid.
Heat the oil in a non-sticking pan and fry the pieces of pork until a little brown. Add the onion and garlic stirring for 1-2 minutes until the vegetables soften. Pour in the wine and stir until alcohol evaporates.
Stir in celery leaves, tomatoes, salt, pepper and allspice. Add as much liquid (from boiling the beans) as needed to cover pork and beans. Add a little water if necessary. Covet the pot with lid and simmer for 20 minutes.
Set oven to 180C (350F).
Transfer pork and beans to an oven-proof casserole dish. Cover with lid and bake for 1 hour to 1 hour and 30 minutes until pork and beans are tender. The last 20 minutes finish baking uncovered so as pork and beans get a nice color and thick sauce. Sprinkle with chili flakes and serve.
Photo: John Athymaritis – Food Styling: Antonia Kati
-If you like add chopped leak and use kidney beans instead of white beans.
-If you don’t have a tava, any ovenproof dish with lid will do…