How to cook
Soak the beans in cold water for 3-4 hours. Soak the dried peppers too. Clean the onions and carrot and chop them finely. Braise them in half the oil.
Add the strained beans with the finely chopped fresh peppers. Stir and transfer to the clay pot. Add the dried peppers too. Pour in about 4 1/5 cups (1 L) of water, cover with the lid and leave it to cook for about 3 hours in a preheated 356°F (180 °C) oven.
Once the beans are boiled and softened, season with salt and paprika. Braise the flour in the rest of the oil, add a little bean broth and the spearmint to it. Return the roux to the clay pot and cook another 4-5 min.
Serve with parsley.