Both types of beans are soaked in cold water for 6-8 hours, then pour hot water and cook until soft without salt. Leave to cool. Drain the fish and cut into pieces. Boil eggs, peel and cut into circles. Arrange on a serving plate, put them on the red and white beans, drained, savory and mixed, and the top is distributed fish. Salad sprinkled with finely chopped garlic and drained peas and pour the butter of canned fish. Decorate with lemon slices and parsley sprigs.