P'kaila (Burnt Spinach, Bean, and Sausage Stew)

Name: P'kaila (Burnt Spinach, Bean, and Sausage Stew)
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

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Photographer: Dave Katz. Food and Prop Stylist: Mira Evnine.

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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