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Meat, Maghreb and Middle East

Pkaila with beef and white beans

Pkaila is a Tunisian Jewish stew of beef and white beans simmered for hours in spinach that cooks down into a dark, silky sauce. It serves 4, takes 2 hours 45 minutes mostly hands off, rates as easy, and costs about €3.10 per serving. The key is patience, since the spinach needs long cooking to turn dark and silky.

Tonight it's Tunisian Jewish cooking with pkaila, a stew of beef and white beans simmered in spinach cooked down until it's almost nothing but deep, silky flavor.

Pkaila with beef and white beans
Total time
2 h 45
Difficulty
Easy
Cost per person
€3.10
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Pkaila stands out for its almost black color and deep flavor, nothing like everyday creamed spinach. The spinach melts down over hours into a thick, jammy sauce that coats beef cooked until it falls apart with a fork. Raw garlic and a splash of lemon at the end cut through the richness and wake up every bite.

This is more of a weekend project than a weeknight dinner, the kind of stew you set simmering on a Sunday afternoon while you handle other things. White beans add body and make the dish filling, and bread is there to mop up every last bit of sauce. It suits curious adults or older kids best, since the bold, long cooked spinach flavor can throw off younger palates.

The ingredients

4 people

Butcher

  • Beef chuck, cubed 700 g

Fruits and vegetables

  • Fresh or frozen spinach 800 g
  • Onion 2
  • Garlic 4 cloves
  • Lemon 1

Pantry

  • Canned white beansoften in the pantry 800 g
  • Paprikaoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Bread 4 slices

Allergens Gluten

The step by step recipe

  1. Brown the beef with the sliced onions in olive oil in a Dutch oven. 12 min

    Sear in small batches so the meat browns well instead of steaming.

  2. Add the garlic, paprika, turmeric, salt and pepper, then cover with water and simmer covered. 1 h

    Keep it at a gentle simmer, the meat should just barely bubble.

  3. Wash the spinach and add it in handfuls, it will wilt down gradually. Cook covered. 45 min

    If using fresh spinach, drop it straight into the pot as is, it will shrink by half.

  4. Add the drained beans and simmer uncovered to reduce the sauce. 30 min

    Mash a few beans against the side of the pot to thicken the sauce.

  5. Finish with the lemon juice and serve with bread.

    Lemon at the end cuts through the richness of the cooked down spinach.

Our tips to get it right

  • If you're using frozen spinach, let it thaw a bit before adding it so it melts down more evenly in the pot.
  • Taste the sauce before adding the lemon, slow cooked spinach can need more salt than you'd expect.
  • Use a wide pot rather than a tall one, the spinach reduces better when it has more surface area to evaporate.

The variations

  • Swap the beef chuck for lamb shoulder for a more pronounced flavor, it holds up just as well to the long cooking time.
  • For a meatless version, double the white beans and add an extra drizzle of olive oil at the end for richness.
  • To save time, use pre chopped frozen spinach and cut the spinach simmering time to 25 minutes, the texture will be a bit less jammy but the flavor still comes through.

What to serve it with

  • Fresh or toasted bread for dipping
  • Plain white rice
  • Extra lemon wedges at the table

Storage

Pkaila keeps for 3 days in the fridge in a sealed container, and it's often better reheated the next day. It freezes well for up to 2 months, best in individual portions for quick reheating. Warm it gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Can you make pkaila ahead of time?

Yes, it's actually recommended, the flavor deepens after a night in the fridge. Just reheat it gently the next day before serving.

Why does the spinach turn so dark?

The long cooking time slowly caramelizes the spinach, giving the dish its signature dark color. That's completely normal and a sign the dish is cooking the right way.

Can canned white beans be replaced with dried beans?

Yes, but you'll need to soak them overnight and precook them for about an hour before adding them to the pot. Canned beans stay the easier option for a relaxed Sunday.

Is this dish kid friendly?

The bold flavor of long cooked spinach and raw garlic can surprise younger palates. It's better suited to adults or kids already used to strong flavors.

How long does it take to make a pkaila with beef and white beans?

Count 2 h 45 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pkaila with beef and white beans?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pkaila with beef and white beans cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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