Tanboura (Boulder with Beans)

A traditional Aleppine stew featuring tender meat and Black-eyed peas simmered in a rich tomato sauce, seasoned with a fragrant mix of garlic and dried mint.

🥄 Ingredients

• 2 kg Swiss chard
• 250 g dried kidney beans
• 0.5 kg ground meat
• 2 tablespoons minced garlic
• 1 tablespoon ground coriander
• 2 tablespoons red pepper paste or 2 tablespoons finely ground paprika
• 3 tablespoons ghee
• 1 tablespoon ground coriander
• 1 tablespoon black pepper

👩‍🍳 Instructions

1. The day before, soak the green beans with 0.25 teaspoons of baking soda or baking powder.
2. Brush the tops of the Swiss chard to ensure there are no tough veins. Halve the chard and chop it into medium-sized pieces.
3. Soak the Swiss chard in cold water for 15 minutes, making sure it's completely submerged. Remove the chard from the water by hand, starting from the top, as dirt settles at the bottom. Don't drain the chard all at once in the colander; remove it from the top until you reach the last piece. Run water over the chard while it's in the colander to rinse away any remaining dirt, or soak it again by submerging it in water and then removing it.
4. In a suitable, deep pot, place the Swiss chard with one or two cups of water and bring it to a boil. Once boiling, stir the tops and bottoms to ensure even heating. When the chard is wilted, drain it in a colander without squeezing it.
5. Rinse the beans thoroughly to remove any carbonation, cover them with water, and cook until tender. This takes approximately 1.5 hour, depending on the type of beans. They should be completely soft and pliable. Drain the water and set aside.
6. Place the meat in a deep pot and add the ghee. Heat it, then sauté the garlic until golden brown. Add the ground coriander and fry for two minutes. Cover the pot and simmer over low heat for 1.5 hour, or until the meat is cooked through. Ensure the water has evaporated; if not, uncover the pot and cook for another 10 minutes.
7. Now add the chard and beans to the meat and garlic mixture. Stir well, then add the bell pepper, salt, and black pepper. Cover the pot and cook for another half 1 hour. Add more black pepper, stir well, and cook for another 5 minutes. The dish is now ready. If the mixture seems too dry, add half a cup of boiling water to help the flavors meld.

🌹 Decoration

Sprinkle red pepper on top