Step 1

In a large bowl or container, dissolve salt in 4 quarts cold water. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain in a colander and rinse well.

Step 2

Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C).

Step 3

In a Dutch oven over medium heat, warm oil until shimmering. Add carrots and cook until softened, about 7 minutes. Stir in tomato paste, cinnamon, and pepper and cook until fragrant, about 1 minute more.

Step 4

Stir in wine, and use a wooden spoon to scrape up any browned bits. Stir in broth, 1/2 cup of water, and beans and bring to boil.

Step 5

Cover the Dutch oven, transfer to oven, and cook until beans are tender, about 1 hour, stirring after 30 minutes.

Step 6

Stir in lemon juice and mint. Season with salt, pepper, and extra lemon juice, to taste. Adjust consistency with extra hot water as needed. Serve.