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1. Drain the beans. Place them in a large saucepan and add enough fresh water to cover. Coarsely chop 1 of the onions and 3 of the garlic cloves and add to the pan. Bring to a boil, skimming off any foam. Reduce the heat and cover. Simmer 1 hour, or until the beans are soft.

2. Drain the beans and vegetables, reserving the cooking liquid. Transfer the mixture to a food processor and add the cilantro, parsley, mint, and cumin. Purèe, adding enough of the reserved cooking liquid to moisten the mixture. Season with salt and pepper. Transfer to a dish and keep warm.

3. Meanwhile, slice the remaining onions. Heat 1 tbsp oil over medium-high heat. Add the onions and cook, stirring often, for about 12 minutes, or until they are dark golden and slightly caramelized. Chop the garlic, stir into the onions, and cook for 1 minute more.

4. Spread the fried onions and garlic over the purèe and drizzle with the lemon juice and remaining oil. Garnish with additional cilantro and parsley and serve.