Begin this dish the night before you plan to eat it by placing the beans and baking soda in a large bowl and covering with plenty of water. Baking soda helps the beans break down, reducing cooking time. Leave to soak overnight.
The following day, drain the water and rinse the beans. Set aside.
Heat the oil in a large fry pan. Add the diced onion and sauté until soft and translucent.
Add garlic and coriander and fry for about 2 minutes until fragrant.
Place the lamb pieces into the pan and cook for about 5 minutes. The goal is to brown the meat and create a seal, rather than fully cook it.
Add mixture to slow cooker
Add the tomato paste, diced tomatoes, stock, beans and seasonings to the slow cooker. Stir the mixture thoroughly to ensure everything is well combined.
Place lid on your slow cooker and cook on high for 4 hours.
After 4 hours, remove lid and check if beans are ready. They should mash quite easily when pressed between two fingers. If they do not, put slow cooker lid back on and cook for another hour.
Serve stew warm on a bed of rice.
Source: https://www.abc.net.au/news/2023-08-21/lina-jebeile-slow-cooker-lamb-white-bean-stew-yakhnet-fasoulia/102725832#recipe