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


Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Set oven to 180C (350F).

Step 5
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…

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