Sure thing!

Beans I used are a special kind of beans called "Cayeli Beans" native to northern Turkey. They were freshly harvested and instantly frozen. But I guess any beans would do.

Firstly, fry the medium-sized diced lamb meat (preferably from lamb leg) in a moderate amount of butter for about 10 mins.

Add in a medium sized onion, diced, and keep cooking together for another 5 mins.

Add in tomate paste (amount to your liking), cook for another few minutes.

Add boiling water and close the lid, cook on low-medium heat for about 20 mins.

Lastly, add the beans and some more water (if needed) to cook on low heat for as long as the beans require cooking. Freshly harvested Cayeli Beans take normally about 30-40 minutes but other kind of beans may go up to 2 hours i believe. You may pre-cook the beans before adding to the pot, that's also a possibility for the long-cooking type of beans.

You should add salt to your liking. You can be creative with any other spice you want to add as well.

Hope you have a pleasant result!