Lebanese Lamb and Bean Stew

Name: Lebanese Lamb and Bean Stew
Ingredients: 1 lb dried navy beans, picked over and rinsed; 2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes; 1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick; 9 cups water; 2 tablespoons olive oil; 2 medium onions, chopped; 4 garlic cloves, finely chopped; 2 teaspoons salt; 3/4 teaspoon black pepper; 3 tablespoons tomato paste; Accompaniments: spiced basmati rice better-than-pita grill bread