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In a large pot, cover the beans with water by 2 in [5 cm]. Add the onion, thyme, and bay leaves (if using). Bring to a boil, then turn down to a simmer and cook until the beans are tender (anywhere from 20 to 90 minutes, depending on whether the beans have been soaked and their freshness). When the beans are tender, add the salt and let sit for 10 minutes. Remove the herbs and discard.
Preheat the oven to 400°F [200°C]. Toss the carrots with a glug of olive oil, a couple pinches of salt, and a pinch of chili flakes (if using). Roast the carrots until deeply caramelized on the outside and tender on the inside, about 40 minutes.
To serve, spoon a heaping serving of cooked beans per person into a bowl and gently fold in ¼ cup [60 ml] of mojo de ajo per serving. Transfer the beans into a serving dish or individual bowls, portion the carrots evenly among the serving dishes, and garnish with the chopped cilantro and a handful of pepitas.