Pkaila Spinach & Beans

Ingredients

What you’ll need

• Pkaila concentrate
• 2 lb/900 g spinach or Swiss chard leaves, washed and very well dried
• 1 cup/240 ml neutral or olive oil
• Stew
• 1 lb/450 g dried white beans, soaked overnight
• 2 lb/900 g beef chuck, cubed
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/2 cup chopped mint and cilantro
• 1 tsp ground coriander
• 1 tsp caraway
• 1 tsp paprika
• 1/2 tsp black pepper
• 2 tsp salt
• 6 cups/1.4 L water
• 1 cup/170 g small pasta or semolina dumplings, optional

Method

How it comes together

1. 1

   Chop greens very finely. Cook with oil over low heat, stirring often, until moisture evaporates and the mixture turns nearly black-green and paste-like, 1 1/2-2 1/2 hours. Do not burn. Drain off and reserve excess oil.

2. 2

   Brown beef lightly in 2 tbsp reserved oil. Add onion, garlic, herbs, spices, salt, beans, 1 cup pkaila concentrate, and water.

3. 3

   Cover and simmer very gently until beef and beans are tender, 2-2 1/2 hours. Add water as needed.

4. 4

   Add small pasta only for the final 15-20 minutes. The finished stew should be dark, rich, and thick.