For this recipe, I’ve used butterbeans or ‘gigantes’ (giants) instead of the small fassolia (haricot beans). And, if you want to save time and effort, you can use a can of butterbeans instead of the dried beans that you have to soak overnight and boil the next day.
When this dish was first invented, the cooks would have used fresh tomatoes and for anyone who has tasted tomatoes plucked straight from the vine you’ll know that they’re sweet with lots of flavour.
Nowadays, cooks tend to use canned tomatoes. But they can be slightly bitter and tasteless. So, when I’m using canned tomatoes, I always add a teaspoon of sugar and a few tablespoons of tomato puree to the recipe. This takes the bitter edge off the dish and adds depth.
Much of the flavour of Greek and Cypriot dishes come from olive oil, lots of it. I used 2 tablespoons, enough to saute the onions and the meat. So, to give even more flavour, I added powdered vegetable stock. It worked. Here is the recipe:
Ingredients 0.00 (4 Servings)
- olive oil 2 tbsps
- pork shoulder, cut into bite-sized pieces 500 gs
- dried white beans or can of butterbeans 100 gs
- canned chopped tomatoes 1
- half a can of water
- tomato puree 3 tbsps
- sugar 1 tsp
- vegetable stock powder 2 tsps
- dried oregano 2 tsps
- freshly ground black pepper
- Heat 1tbsp of the oil in a large saucepan and fry slowly till soft and golden.
- Meanwhile heat the other tbsp of oil in a large frying pan and sauté the pork until coloured.
- Add the pork to the cooked onion.
- Then add the tinned tomatoes, half a tin of water, 3tbsp tomato puree and 1tsp sugar.
- Next add the vegetable stock and oregano.
- Mix everything together, place a tight-fitting lid on the pan and cook over a slow heat for 1 hour.
- After an hour, remove the lid and give everything a good stir.
- Add the beans and cook for another 15 minutes until the meat is tender and the sauce has reduced.
- Grind over black pepper.
- Serve with roast potatoes.