How to make
Soak the ripe beans in warm water for at least 12 hours. The next day, wash and put them in a clay pot. The pot is filled with water halfway and allowed to boil. Pour out the first water, then pour new water in, but this time make sure it's hot so the pot doesn't crack.
To the beans add chopped onions and carrots, the dry pepper and pork meat. Salt very lightly, cover the top and let it stew on low heat for about 90-100 minutes.
Remove the boiled meat, debone it and put it back in with the beans, to let them simmer. In a separate dish, heat the oil and fry the paprika in it, being careful not to burn it. Add the flour.
Dilute the roux with a few ladles of the bean soup, then pour it into the pot with the beans and boil for 7-8 minutes. Before presenting, sprinkle with finely chopped fresh parsley and spearmint.
