Drain the beans and place them in a large pot with fresh water. Bring to a boil, then drain and refill the pot with fresh hot water.

Add half of the garlic, one chili pepper, half of the paprika, bay leaves, and a portion of the bell peppers. Season lightly with salt and simmer for about 2 hours, or until the beans are tender and creamy.

Reserve 1 to 2 cups of the bean cooking liquid, then drain the beans.

In a skillet, heat one-quarter of the sunflower oil. Add the onions and cook until softened. Stir in the flour, some paprika, chili powder, salt, and pepper. Cook for about 10 minutes.

In another skillet, heat another quarter of the oil. Add the remaining garlic, bell peppers, and chili pepper. Cook for 10 to 15 minutes until softened.

Preheat the oven to 400°F (200°C).

Lightly coat the bottom of an earthenware baking dish or casserole dish with the remaining sunflower oil.

Add a layer of beans, followed by some of the onion mixture and pepper mixture. Repeat until all ingredients are used.

Pour enough reserved bean cooking liquid over the top to keep the mixture moist without completely covering it.

Bake for 30 to 40 minutes, or until the top is lightly browned and the mixture has thickened.

Remove from the oven and allow the dish to rest for 10 minutes.

Sprinkle with chopped cilantro and mint before serving.