Soak the beans in cold water and leave overnight to swell. Wash them twice with new water the next day and put the pot to come to a boil. Once it does, pour out that water.
Top off with hot water and put to boil again. Once it does, pour in the oil, add the chopped onions, the grated carrot and finely chopped peppers. Add the whole dried pepper and 1 of the chili peppers to the beans.
Lower the heat and leave to simmer under a lid. Once boiled a bit, add the tomatoes, then salt at the end.
Make the roux: chop 1 onion head very finely, braise in the oil, add the smoked paprika, cayenne pepper, flour but be careful not to overcook, in order not to ruin the stew's taste.
Pour 1 ladle of the now boiled beans to the roux and pour this back in the pot to simmer another 5-10 min.
Roast the final chili pepper on the stove and put in the stew. Once cooled a bit, chop the mint and spearmint, sprinkle them into the stew.
Pour yourself a beverage and eat with a side dish to quench the spiciness!