Step 1

For the beans:

Step 2

Cover beans by 2 inches with cold water. Soak overnight in the refrigerator. The next day, drain soaking liquid and set beans aside.

Step 3

Heat olive oil in a medium pot. Sauté the ginger and garlic until very fragrant. Add spices, tomato paste and harissa.

Step 4

Cook for 5 minutes, stirring often until the mixture turns thick and deep brown.

Step 5

Add beans and cover with the stock. Bring to a boil then lower the heat to a simmer.

Step 6

5 Cook beans until almost tender, about 30 to 40 minutes, depending on the size of your pot. Add the diced potatoes and finish cooking the beans and potatoes through, about 5 minutes more.

Step 7

To serve:

Step 8

Mix in the chopped parsley and cilantro. Add the harissa paste and the olive oil. Mix to combine. Finish with a squeeze of lemon juice.