If you have the time, start by soaking the beans for 12 hours, if you do not have the time, go directly to the next step. Put the beans in a suitable saucepan with cold water and boil it, after boiling for 15-20 minutes, discard the water and add the beans into the pot, add the diced carrots, celery, peppers and chopped garlic. Add 20-30 g of oil and cover with water. If you cook it in the oven, put it in the cold oven and turn it on at 150 degrees, the beans will need 2-3 hours, depending on whether you have soaked it beforehand. In case you cook it on an open fire, keep the pot on low heat so that it does not overbuilt. Once the beans are well cooked, salt it and add the dried savory, in the remaining fat panfry the finely chopped onion over low heat until soft, add the red pepper and flour, panfry briefly and pour the tomatoes, you can add broth to the stuffing from the beans to dilute it, so it would be easier to pour it into the pot. Cook the beans with the stuffing for another 15-20 minutes, and in the last 5 minutes’ season with spearmint and parsley.