How to make
Chop the leeks and fry them in hot oil until soft. Add the crushed pepper, sprinkle it with paprika and dilute it with the broth from the boiled beans.
Add the chopped sauerkraut and if needed, add a little more liquid. Transfer to a tray and let it stew until the sauerkraut becomes tender. Then add the cooked beans, salt, spearmint and savory.
Stir and return to the oven for another 15 minutes.
