Pour enough water over to cover beans by 7 cm; let soak overnight. When they are inflated and ready, drain and rinse them with water to leave the salt. Preheat the oven to 356 Fahrenheit in air.
Put the beans in the saucepan, add water and transfer to the fire. When the water gets boiled, let simmer for 1 hour to soften.
When ready, strain and leave them aside.
Gather and cut all your vegetables in cubes.
In a pan, add the olive oil, leeks, garlic, onion and mix for 2-3 minutes until golden in low heat.
Add the red peppers, the celery, black pepper, cinnamon, lemon zest and the rosemary. Mix for 5 minutes in low heat.
Add the tomato juice and the vegetable stock cube and let it cook for 2 minutes.
Add the cooked beans, cilantro, dill, bay leaf and mix
Transfer the beans in a medium size pan. Cover with aluminum foil and bake for 1 hour and 15 minutes.
Every fifteen minutes we taste the beans. When softened, mix and bake for another quarter.
Serve with parsley finely chopped.