Beans

• Soak the beans in cold water overnight or for at least 6 hours.
• Drain, then cook the beans in plenty of fresh water for 60-65 minutes with coarsely chopped onion and garlic and a pinch of salt until tender.
• Drain again.
• Marinate the beans with olive oil and lemon juice, and season to taste with salt and pepper.
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• Peel the carrots, place them in an ovenproof dish, and toss with oil, salt, lemon juice, and lemon zest.
• Cover the carrots with baking paper and bake in the oven at 150°C for 40 minutes covered, then another 20 minutes uncovered.
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• Place the wheat bread in a blender and pulse for 30 seconds to create very coarse breadcrumbs.
• Toss the coarse breadcrumbs with cumin, cinnamon, cardamom, finely chopped garlic, olive oil, salt, and pine nuts.
• Spread the mixture out on a baking tray lined with baking paper, and toast in the oven at 150°C until crisp and crunchy – this takes about 30-35 minutes.
• Shake the tray occasionally for even toasting. 
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• Mix the yogurt with salt, pepper, and a bit of lemon juice if desired.
• Just before serving, cut the carrots lengthwise and place them on a platter.
• Spoon the beans over the carrots, ensuring all the marinade is included.
• Roughly chop the mint and toss it with the breadcrumbs.
• Sprinkle the breadcrumbs over the carrots and beans, finishing with a drizzle of the salted yogurt and a sprinkle of sumac.