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Wash and soak the kidney Beans using cold water for about 30 minutes.
Soak the dried limes in lukewarm-hot water.
Heat 2 tablespoons of oil in a big pot, add the chopped onions, and sauté until golden brown.
Add the diced meats to the onions and sauté until they are not raw anymore, adding salt, pepper, and turmeric.
In another frying pan, heat 2 tablespoons of oil and sauté the herbs until they get dark green.
Add the herbs and kidney beans to the mixture of onions and meats, and pour enough hot water to cover the mixture.
Put the lid on, increase the heat to high, and bring the stew to a boil. Then reduce the heat to medium-low and let it cook for about 3-4 hours.
After around 3 hours, pierce the dried limes with a fork and add them to the stew, along with one tablespoon of verjuice.
Let it cook for an additional 30-60 minutes, checking the consistency and adjusting the heat as necessary.