The night before, put the beans in a bowl, cover them with plenty of water, and let them soak overnight. First, prepare the meat marinade to let it marinate. Place the tablespoon of parsley on the cutting board along with the two chopped garlic cloves. Use a very sharp knife to chop the parsley and garlic together and set aside.

Next, put the ground lamb in a bowl, add the chopped parsley and garlic, and a little salt. Then, add the baharat, paprika, and generously grind black pepper over it.

Mix well with your hands and form a ball. Flatten it slightly, cover with plastic wrap, and let it marinate in the refrigerator for thirty minutes. Next, take the soaked beans and discard the soaking water. Then, place them in a colander, rinse well under the tap, and let them drain in the colander.

Cover with water about three fingers above the beans. Then, close the pot, put it on the stove, and when the valve starts to spin, lower the heat and let it cook for twenty minutes. After twenty minutes, remove the pot, depressurize it, and open it.

Take a ladle and remove the onion, the two peppers, the two carrots, the four garlic cloves, a few beans, and some cooking broth, and put them in a blender jar. Then, use an immersion blender to blend until it becomes a fine cream. Next, pass the cream through a fine mesh strainer with the help of a spoon.

Once the cream is strained, generously grind black pepper over it. Then, add the cream to the beans, stir, and put the pot on the stove, lower the heat, and let it cook while preparing the keftas. Next, take the ground meat and form it into small balls weighing about 1 oz each.

Put a pan on the stove, add a tiny drizzle of extra virgin olive oil, and let it get very hot. Once the pan is very hot, add the kefta balls.

In this photo, you can see how they should look. Once the keftas are ready and well-sealed, add them to the beans and gently stir with a ladle to avoid breaking them as they are still very soft.

Put the lid on the pot without closing it completely, lower the heat to the minimum, and let it cook for about three minutes. After three minutes, remove and it's ready to serve.

NOTES. Under no circumstances should you fry the keftas in oil or leave them longer than a minute and a half for sealing and three minutes in the stew, so they don't harden. This way, they remain very tender and juicy inside. You can also make them with beef or pork, but always using this same method.