Pork and Orange-Flavored Beans

Name: Pork and Orange-Flavored Beans
Yield: Serves 4 to 6 as a Main Course or 12 as a Meze
Cuisine: Greece
Ingredients: Sprigs of parsley, for garnish; 1 small celery rib with leaves; 1 cup sweet red wine (Greek Mavrodaphne, Madeira, or Marsala); 2/3 cup fresh orange juice; 2/3 cup grated fresh tomato or chopped good-quality canned tomatoes; 2/3 cup grated fresh tomato or chopped good-quality canned tomatoes; 1 teaspoon Aleppo pepper, Turkish red pepper flakes, or hot red pepper, or to taste; 1 teaspoon dry mustard; 1 cup sweet red wine (Greek Mavrodaphne, Madeira, or Marsala); 1 cup sweet red wine (Greek Mavrodaphne, Madeira, or Marsala); ½ cup extra virgin olive oil; 2 cups coarsely chopped onion; 1 teaspoon Aleppo pepper, Turkish red pepper flakes, or hot red pepper, or to taste; 1 teaspoon Aleppo pepper, Turkish red pepper flakes, or hot red pepper, or to taste; ¾ pound boned pork shoulder, in 1 or 2 chunks; Zest from 1 medium orange; Salt and freshly ground pepper; Salt and freshly ground pepper; ¾ pound boned pork shoulder, in 1 or 2 chunks; 2 bay leaves; 2 cups dried Greek giant beans, or substitute white kidney or cannellini beans; 2 cups dried Greek giant beans, or substitute white kidney or cannellini beans; 2 cups dried Greek giant beans, or substitute white kidney or cannellini beans

Preparation info

Serves
4 to 6
as a Main Course

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

The extent of regional Greek cooking was unknown to American readers in the 1980s. Now it is better known and being well studied. Last year my friend the Greek food writer Aglaia Kremezi and I traveled together to one of her favorite islands, Chios, in the northern Aegean, famous for its mastic gum, ouzo, olives, and delicious citrus-based spoon sweets.

Aglaia wanted me to taste some of the dishes that would appear in her book The Foods of the Greek Islands. Once again we fel

Ingredients

Europe
Greece
Main course
Gluten-free
Mediterranean

Ingredients

Method