Soak the beans overnight in a liter of unsalted water and cook the next day with a clove of garlic for 60 minutes.
Chop the carrots, bell pepper, onion and chilli into small pieces. Cook the carrots and bell peppers in a separate saucepan until soft.
Remove the clove of garlic and pour off the bean water. Rinse again. Fry the beans, carrots and onions in a large pan with a little garlic oil and then leave to cool.
Process the vegetables with the remaining garlic oil, lemon juice and chilli with a hand blender to a homogeneous mass and season with salt.