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1
If you have soaked the beans, drain them over a bowl and use the soaking water for cooking.
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2
Combine with enough water to cover by two inches in a large, ovenproof casserole or Dutch oven.
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3
Add the dried chili, bring to a boil, reduce the heat and simmer 45 minutes to an hour until the beans are tender but intact.
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4
Stir in salt to taste.
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5
While the beans are simmering, heat the oven to 300 degrees and prepare the remaining vegetables.
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6
Heat the oil over medium heat in a large, heavy frying pan.
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7
Add the onions.
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8
Stir together, cover and cook, stirring occasionally, for 15 minutes until lightly browned.
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9
Stir in the garlic, the red peppers and a pinch of salt, and cook, stirring, for five minutes until the peppers are just tender and the mixture is fragrant.
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10
Add the paprika, tomatoes and tomato paste, and cook, stirring often, until the tomatoes have cooked down a little, five to 10 minutes.
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11
Remove from the heat, and add this mixture to the beans.
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12
Add freshly ground pepper and the mint, and blend the mixture thoroughly.
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13
Taste and adjust salt.
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14
Place the beans in the oven, and bake, covered, for 1 1/2 hours until very tender and the broth has reduced to a thick sauce.
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15
Stir and check from time to time to make sure the beans are covered with liquid.
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16
Add hot water if necessary.
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17
Garnish with additional mint and serve, or allow to cool and serve warm.
