Perhaps your new favorite bean dish:
, salt black pepper, pepper, f. A.d.M.
It is best to soak the beans in lukewarm water for one night. A day later drain the beans in a sieve. Soften in enough salted water for about 90 min. Drain. Cut meat into three to four centimeter cubes, season with salt and season with pepper. Peel and finely dice onions. Heat half of the oil in a roasting pan. Sear the meat in it all around. Add onions and turmeric and fry for one minute. Add paradeis pulp, bay leaf and dried lime and add half of the water at the beginning. Season with salt and pepper. Cook at low temperature for 45 minutes. In the meantime, rinse, drain and chop the parsley and chives. After 45 min add the rest of the water and do everything together repeatedly for half an hour.
Heat the remaining oil in a frying pan. Put one tablespoon of the fresh herbs aside. Sauté the rest in the oil for about one minute.
Add the fenugreek, then add the spice mixture and the cooked beans to the meat and do another ten minutes. Finally, season strongly with salt and freshly ground pepper.
To serve, sprinkle the stew with the remaining herbs and offer the long-grain rice with it.