1 1/2 lb. stew meat
1 c. dry white beans
1 lg. bunch leeks or 2 bunches Swiss chard or Chinese cabbage
2 lg. yellow onions
Salt
Pepper
Garlic salt
Add extra water as needed

Stir throughout. Soak beans in water overnight. Rinse off and cook beans in 3 to 4 quarts water on simmer about 1 to 2 hours until a bean is soft between thumb and first finger. Add stew meat cut in bite size cubes.

Cook with lid on another hour or more - add onions chopped in bite size pieces. Continue to simmer another 1/2 hour. Add fresh, washed, chopped greens all at once. Cook another 20 minutes, 1/2 hour, until meat is very tender (now chewy). Season as desired.