Soak the beans 6 hours before getting ready to prepare the recipe. Once ready, rinse them well before and carry out a thorough visual check. Meanwhile, pour cold water (or vegetable broth) into a saucepan and bring it to a boil. As soon as the water boils, add salt, pour the beans, lower the heat and cook for about 6 hours.
After six hours, drain the beans and transfer them into a mixer, add the juice of a lemon, the peeled clove of garlic, salt, oil and pepper. Run the mixer and chop everything until it reaches the consistency of a cream. If it gets a little dry add a little water to the mixture.
Pour the cream into a bowl, garnish with turmeric powder and serve with toast while still warm.
