Greek-Style Pork and Green Bean Stew

Method

1. If using frozen green beans, place them in a strainer and let them thaw at room temperature for 2-3 hours. For fresh beans, blanch them in boiling water for 2-3 minutes, then transfer to ice-cold water, drain, and set aside.
2. Puree the canned tomatoes in a food processor until smooth. Set aside.
3. Heat a splash of olive oil in a large pot over high heat. Pat the pork cubes dry with paper towels, then season generously with salt and pepper.
4. Add the pork to the hot oil in a single layer and sear on all sides, allowing each side to brown for 1-2 minutes before turning. Remove the meat with a slotted spoon and set aside. Reduce the heat to low.
5. If needed, add a little more olive oil to the pot. Sauté the minced onion and sliced garlic until softened, about 2 minutes.
6. Return the pork to the pot and increase the heat to medium. Pour in a good splash of white wine and deglaze the pan by scraping the bottom with a wooden spoon. Cook until the wine evaporates and the alcohol smell dissipates.
7. Add the pureed tomatoes, bay leaves, thyme, and paprika. Stir to combine.
8. Pour in 3 cups (750 ml) of hot water. Cover the pot and simmer over medium heat for about 1 hour, or until the sauce thickens and reduces by half. Taste and adjust seasoning if needed.
9. Stir in the chopped parsley and the prepared green beans. Cover again and cook for 30-40 minutes more, checking occasionally. If the sauce becomes too thick, add a splash of water.
10. Once the beans are tender and the sauce has thickened, remove the pot from the heat and let the stew rest for 15 minutes.
11. Serve hot, topped with freshly ground pepper. Accompany with a piece of feta cheese if desired.