Pkaila with beef and white beans

Method

1. If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. The day before, cover the beans generously with 1000 g cold water in a suitably sized container and soak in the fridge for 12 hours. On the day of cooking, drain and rinse; discard the soaking water.
2. Heat 50 g oil in a thick-based casserole sized to the quantities (24 cm as a reference) over a medium heat. Add the spinach by the handful and stir for 10 minutes to evaporate its water. Reduce to a medium-low heat, add the 30 g oil reserved for the next stage of the slow cooking for the original version only, and continue for 30–40 minutes, scraping often. You want a glossy, very dark green paste, almost dry, with no burnt smell. Remove from the heat as soon as it is ready.
3. Chop the onion and garlic. In a pot sized to the quantities (3–4 litres as a reference), soften the onion in the 10 g oil reserved for it over a medium heat for 6 minutes. Add the garlic, tabil and harissa; stir for 30 seconds.
4. Add the beef, drained beans, the slow-cooked spinach with all its oil, 3 g salt, pepper and 1000 g hot water. Bring to the boil and cook uncovered for 10 minutes, then almost fully cover and reduce to the lowest heat: only a few small bubbles should rise.
5. Simmer for 2 hours 30 minutes to 3 hours, stirring gently every 30 minutes. Keep the liquid level with the beans by adding the reserved hot water. The beef should yield to a fork and a bean should crush without a floury centre; continue in 15-minute intervals if needed.
6. Finely chop the mint and coriander. Stir in two thirds, then cook uncovered over a low heat for 15 minutes: the sauce turns dark and thick, while remaining fluid enough to surround the beans. Taste, then gradually add the remaining salt.
7. Turn off the heat, add the remaining herbs and rest covered for 10 minutes. Divide the meat, beans and sauce between shallow bowls according to the planned portions; the beans provide the meal's starchy component.

Variants and their steps remain below the recipe.