P'kaila (Burnt Spinach, Bean, and Sausage Stew) — Jewish Food Society

Ingredients

• 1 cup extra virgin olive oil, divided
• 1 pound baby spinach, trimmed and washed
• 2 medium onions, thinly sliced
• 3 cloves garlic, sliced
• 1 tablespoon fresh thyme, coarsely chopped
• 2 cups cilantro, coarsely chopped
• 1 cup mint, coarsely chopped
• ½ teaspoon of cinnamon
• 2 tablespoons of ground cumin (or 1 tablespoon of La Boîte Tangier N.23)
• 2 tablespoons of ground coriander (or 1 ½ tablespoons of La Boîte Izak N.37)
• 1-2 tablespoons of harissa (depending on how spicy you like it)
• 2 cups of white beans (cannellini, great northern, navy, etc.), soaked overnight
• 3 1 ½ “ thick pieces of bone marrow (optional)
• 1 ½ pounds lamb or beef stew meat, cut into 1” cubes
• ½ pound merguez sausage, whole
• kosher salt