Pork and Cannellini Bean Stew -

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Pork and Cannellini Bean Stew

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By Anissa Helou

Posted December 30th, 2007

This article is reprinted with permission from Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East, by Anissa Helou, (2006, William Morrow Cookbooks)

Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East

Servings:	6
Author Notes:	This Greek stew is also very much part of the menu in the Turkish esnaf lokantasi, although in Turkey it would never be cooked with pork, only with lamb or beef. We have a similar version in Lebanon, but we never eat it on the street or even in restaurants – the stew is primarily home cooked.
Ingredients:	1/4 cup vegetable oil 2 medium onions, thinly sliced 2 1/2 pounds pork, cut into chunks 1 1/4 cups dried cannellini beans, soaked overnight in plenty of water with 1 teaspoon baking soda 5 tablespoons tomato paste 1/4 cup chopped flat leaf parsley salt freshly ground black pepper
Instructions:	Put the onions and olive oil in flame proof casserole and place over medium heat. Fry, stirring occasionally, until the onions are lightly golden. Add the meat and stir for a few minutes, until it has lost its pink color. Pour in 3 cups water, bring to a boil and reduce the heat to low. Simmer, covered, for 45 minutes. Drain and rinse the beans and add them to the meat. Stir in the tomato paste and Simmer, covered, for another 45 minutes, or until the beans are tender. Add the chopped parsley and salt and pepper to taste and Simmer for another 5 minutes. By now the sauce should be really thick; if it is not, uncover the pan, increase the heat to high, and boil, stirring regularly, until thickened. Serve very hot with good bread.