Lebanese Lamb and Bean Stew

Ingredients

• 1 tablespoon cinnamon sticks (3-inch)
• 0.8 teaspoon pepper black
• 1 lb navy beans dried picked over rinsed
• 4  garlic clove finely chopped
• 2 lb lamb shoulder boneless trimmed cut into 1 1/2-inch cubes
• 2 tablespoons olive oil 
• 2 medium onion chopped
• 8 servings wholewheat pita breads 
• 2 teaspoons salt 
• 3 tablespoons tomato paste 
• 9 cups water 

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours.
2. Drain well in a colander.
3. Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours.
4. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
5. *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).
6. Stew can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a 5- to 6-quart pot over moderate heat.