Baked white beans with pork and orange (Fassolia me hirino ke portokali) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 156) by Aglaia Kremezi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cannellini beans for gigantes; and mavrodaphne wine or sweet Marsala wine for sweet red wine.

  • GloriaG on May 04, 2026

    A lot of work & time but delicious. Very fragrant with oranges. Have made it twice! Soaked beans 24 hours; still needed to simmer for almost an hour. Increased pork meat to one pound which was more in balance with amount of white beans. Intricate flavors, hearty comfort food. Froze leftovers; added a little OJ when reheated which was perfect!

  • twoyolks on March 12, 2019

    I used large lima beans in this and they tended to disintegrate in all the cooking. It felt like the orange flavor overpowered everything else. I also think the pork would be better if it was shredded and mixed with the beans.

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