Boil the beans and celery in abundant salted water until tender. If you are using more than one type of bean, cook them in separate pots. Drain well.
Melt the pestât or butter in a small pan. Add the cubes of meat plus the minced onions and sauté until the meat is cooked through, but not browned, and the onions are soft.
Combine the beans with the meat, onions, and pan ju