If you will be using dry beans soak them up in exceeding water the night before. Boil the next day, preferrably using a pressure cooker. Drain and wash again.
No matter which kind of beans you are using (soaked, fresh, canned or frozen) cover with water and boil for 5 minutes. Drain and wash again to get rid of the black water the beans will be leaving out.
In another pot add chopped onions and saute until translucent.
Chop the garlic cloves and add, saute for an additional 1-2 minutes.
Clean the seeds of the peppers and chop to small cubes.
Peel the carrots and cut to cubes.
Add the peppers and the carrots and stir for 2-3 minutes.
Peel and cut to cubes the tomatoes and saute until they are totally mashed.
Add the beans.
Add lemon's juice, sugar and salt.
Add hot water to cover. Do not add cold water or else the beans will crack.
If using a pressure cooker add water to cover the bottom of the pot.
Cook for about 30 minutes over low heat if using a pot, 10 minutes if using a pressure cooker. Cover the lid.
When the beans are totally soft – but not mashed your dish is ready.
Garnish with chopped parsley and lemon slices.