Clean, washed beans pour cold water and boil on medium heat until soft. Chop finely and stew with the oil. Add half of tomatoes, peeled and chopped, and red pepper. The resultant roux pour the beans and once boiled, add the olives, parsley, mint and salt. The dish is mixed and distributed in pots. Top put 2 slices of tomato and 1 hot pepper (optional). Gyuvechetata rank in the preheated oven and baked at 200 C