Another recipe adapted from my friend Maloub who worked with/for me during numerous years.
For 6 persons :
1 veal foot, cut in two pieces in the lenght
600 grams (1.5 lb) beef meat for stew or "pot au feu"
2 large soupspoonfulls of olive oil
600 grams (1.5 lb) dry white beans
1 soupspoonful paprika (semi hot red pepper) powder
1 teaspoonfull caraway seeds in powder
6 cloves of garlic, degermed and crushed
The day before the meal (in the evening):
Pour the beans into cold water and change the water 3 times before cooking the beans the day after
The "D-day" :
1/Put, in a large tall pan, the 2 foot-halves, the meat, the drained beans and the olive oil and pour 4-5 liters (1 "big" gallon) water and gently boil during 1.5 hour (skim from time to time)
2/After those first 1.5 hour then, add the spices and the garlic and the salt and continue cooking during another 1.5 hour more at little boiling point
Present, into a presentation large dish, the beans with a skimmer and on top of them, the meat, cut into pieces and add one ladlefull hot cooking stock. The remaining stock is sieved and served into a soup tureen. Your kitchen will be full of the colours and fragances of Maghreb (North Africa)
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