Beans soak overnight, after which the water is discharged, pour new and boil. Water is ejected and pour 1.5 liters of cold water. The beans are boiled and drained, while retaining the 1/3 cup of the water in which it is boiled. Cut the leek into in small pieces and fry for a minute in the heated sunflower oil. Sprinkle with paprika and flour and pour the broth of beans. Salt and seasoned with mint, savory and salt. Boil on low heat 2-3 minutes. Leeks are added to the cooked beans and stir nice. Appetizer can be served warm or chilled.