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Rinse the herbs, drain well, spin in a salad spinner or pat dry. Chop herbs very finely.
Heat 2 tablespoons of oil at medium high in a dutch oven. Add sliced onions and sauté until translucent and edges turn light golden brown.
Push onions to the edge of pot. Add meat in the center of pot and brown it slightly. Stir in turmeric, black pepper and some salt. Add 3 cups of water and bring it to a boil.
Lower the heat, add the drained beans and simmer for 30 minutes. Tip: Cook for one hour if using beef. See note below for canned beans.
Meanwhile, heat 3 tablespoons of oil in a nonstick skillet. Add the chopped herbs and sauté for 20 to 25 minutes, stirring frequently, until you can smell the aroma of roasted herbs.
Add sautéed herbs to the dutch oven and continue to simmer the stew for 30 minutes.
Using a paring knife, pierce the dried limes, add to the stew and simmer until the meat falls off the bone and beans are tender, about 30 to 60 minutes. Tip: Adjust cooking time for other meats.
Add dried lime powder or lime juice in the last half hour, adjusting as per your taste.
The stew should be thick and not watery. Adjust the consistency, salt, lime and other seasonings.
Serve the stew hot with steamed rice. It tastes even better the next day!