Put one pound of Peruvian beans (Mayocoba beans) to soak overnight. Drain, wash and replace the water. Bring to a boil and let it cook at low heat for about one hour. Drain and replace the water, removing the foam that collects on the surface. Bring to another boil and cook at low heat for another hour. Grate four cloves of garlic, and chop three yellow onions and two good-sized tomatoes. Fry together with olive oil and a dash of salt. Add one tablespoon of Peruvian yellow chili paste to the sauce. Separately, grate coarsely two large carrots. Place beans, sauce and carrots in a round-bottom pan. Add three cloves, two bayleaves, and salt to taste. Bring to a boil and cook for one hour or as required to soften the beans. Serve accompanied with rice. Drizzle a little olive oil over the beans when they are served. Serves four to six.