This One Pot Moroccan White Bean and Tomato Stew Practically Cooks Itself

Ingredients

• 1 pound (454 g) dried Great Northern or cannellini beans, picked over to remove debris and rinsed
• 3 tablespoons (36 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1 3/4 teaspoons (10 g) baking soda
• 3 tablespoons (45 ml) olive oil, plus more for serving
• 1 large yellow onion (10 ounces; 285 g), chopped
• 3 cloves garlic (15 g), minced
• 2 1/2 tablespoons tomato paste
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 4 teaspoons Diamond Crystal kosher salt; for table salt use half as much by volume
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 pounds (567 g) boneless lamb stew meat (lamb neck, leg, or shoulder, or a combination),trimmed of excess fat and cut into 2- to 3-inch pieces
• Drained brined white beans from above
• 2 large tomatoes (about 10 ounces; 285 g), halved and grated on the large holes of a box grater, with their juices (alternatively use 7 ounces canned chopped tomatoes)
• 1 quart (960 ml) homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth
• Chopped cilantro, for garnish, if desired

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