Bean-Meat Pot

Ingredients

• 150 g white beans
• 50 g chickpeas
• 500 g beef (shoulder)
• 1 onion
• 1 Garlic clove
• 100 g young Swiss chard or beet leaf
• 1 stalk Celery
• 8 saffron strands
• 2 tbsp soy oil
• Salt
• 0.5 tsp harissa
• Pinch Nutmeg
• 1 tsp cinnamon
• 250 ml vegetable broth

Instructions

1. 1.

   Soak the beans and chickpeas overnight in cold water. Drain and let them sit for a moment. Cut the beef into 2–3 cm cubes. Peel and finely chop the onion and garlic. Clean, rinse, and drain the Swiss chard or beet leaves. Wash the celery stalk, dry it, slice the stems, and roughly chop the leaves. Pour warm water over the saffron strands and let them steep.

2. 2.

   Brown the beef in hot oil until browned on all sides. Add the onion and garlic pieces and sauté briefly. Season with salt, harissa, nutmeg, and cinnamon. Pour in the saffron water and simmer gently for about 20 minutes. Add the beans and chickpeas, pour in the broth, and cook everything together for another 40 minutes until the legumes are tender but still have a slight bite. If needed, add more water or broth. Add the sliced celery stems and Swiss chard or beet leaves, and cook for an additional 10 minutes. Stir in the celery leaves and taste to finish.