Bean confit with lemon, saffron and onion - Olive Oils from Spain

Ingredients

• 14 oz. cooked white beans
• A few threads of saffron
• 2 lemons
• 1 medium leek, cut into 1-in. slices
• 2 spring onions, split in half lengthwise
• ½ small head of garlic, cut in half
• 1 bay leaf
• ¼ cup dill fronds
• ¼ cup mint leaves
• Flaky sea salt
• Crusty bread (for serving)