Wash the beans and put them in a pressure cooker. Add water up to the indicated mark. Cut up one onion head and add it to the beans. Add 1/2 a cup of oil, put the lid on and boil for about 30-35 minutes after the moment of boiling.
Move the pot off the stove, allow it to cool slightly and release some steam. Put the remaining oil in a pan. Add the chopped vegetables and saute until tender. Add the paprika and tomato juice and 1 ladle of the beans.
Put the pressure cooker back on the stove. Add the vegetable broth and season with salt. Add the braised mixture to the beans and stir.
Add the parsley and spearmint and boil for another five minutes.