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Veal with Flageolet Beans


Rate this recipe 4.2/5 (24 Votes)


  • 1 3/4 lbs of veal
  • 1 lb of flageolet beans (if you can not find, use navy beans)
  • 4 onions
  • 2 cloves of garlic
  • 2 small preserved lemons (or 1 large)
  • Juice of 1 lemon half
  • 2 tbsp of olive oil
  • 1 tsp cumin
  • 1/2 tsp ground ginger
  • 1 cup beef broth
  • Salt and pepper
  • 1/2 bunch of cilantro


Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 80mins
Cost Average budget


Step 1

Cut meat into large cubes. Peel and chop the onions and garlic. Cut the lemons into quarters and remove the pulp leaving only the skin of lemons. Finely chop the candied lemon peel.

Step 2

In a casserole put oil, heat. Brown the meat on all sides. Remove it from pan and add onions, let them cook five minutes on medium heat and add garlic. Let them fry for 2 to 3 minutes. Add cumin and ginger, pepper and mix for 2 to 3 minutes. Add meat and cook for 5 minutes. Pour the beef broth and 1/3 cup of water. Add the drained beans, bring to boil then reduce heat to simmer on low heat, half covered, for 40 minutes.

Step 3

After these 40 minutes, add the preserved lemons and juice of half a lemon and sprinkle with chopped cilantro. Let simmer another 20-25 minutes. Serve. Bon appetit


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