Beans soak in cold water for 10-12 hours, then boiled with a little water. At the end of cooking add salt. Strain. 6 onions cut into slices. In pan lining layer onion, layer beans. Pour a roux made from olive oil, chopped onion left, fuzzy in a little water paste, paprika, parsley and mint. Top rank chushletata and bake in the oven.