In a pot, add the meat and the water. Cook on a medium flame for about 45 minutes, moving the meat from time to time to make sure it doesn’t stick at the bottom. You can use a pressure cooker to shorten the cooking time, if desired.

Meanwhile, remove the Swiss chard leaves from the stems, and set the stems aside (reserve them for another use). Chop the greens.

In a skillet, heat the oil. Sauté the two chopped onions until golden. Add the chopped Swiss chard and continue to sauté on low-medium heat while mixing. The leaves should turn very dark and well done but not burned. Add more oil if needed. Remove from the skillet and put in a container or a jar.

To the meat pot, add the one chopped onion, the sliced garlic, the potato, the soaked beans, and three heaping tablespoons of the Swiss chard mixture. Add salt and pepper generously, and add the eggs.

You may need to add more hot water to the pot depending how much is left from cooking the meat (but not too much –it’s not a soup). Cover and cook on a low flame for a couple of hours, while checking that it doesn’t stick at the bottom.

If you want it as your Shabbat cholent, be sure there is enough water in the pot and if need be, slightly elevate the pot from the hot plate to prevent burning.