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Place the beans in a large pot and cover with plenty of water, about 3-4 inches. Bring to a boil, reduce the heat to a simmer and cook 5 minutes. Drain, discarding the cooking water. If you use pre-cooked beans omit this step.
In the pot warm the olive oil, add the sliced onion and sauté for 3 minutes, stirring often. Add the garlic, sauté one minute more then add the tomato paste and stir a few seconds.
Add the peas, if you use them, along with the carrots and the precooked beans. Toss a few times and add the tomatoes, turmeric, orange peel, salt, Maraş pepper, celery, and 2 cups water.
Bring to a boil, lower the heat and simmer for 30 to 40 minutes, adding water as needed, until the beans are very tender, almost mushy.
Add the mustard, taste and adjust the seasoning. Simmer for 5 minutes more, until the beans are just covered with broth.
Remove from the heat and serve, drizzling with extra-virgin olive oil.
Pass the lemon quarters so people can add a fresh, bright squeeze at the table, and also pass Piperokama or Maraş pepper, as well as good Fleur de sel.