Beans, pour boiling water and capped. After 15 minutes, strain and bake in the oven. Grind finely. In half cup of sunflower oil fry the chopped onion. Add well wash the rice, stew gently. Add chopped beans, add salt and boil with 1 cup hot water. When the water boil off, the mixture is removed from the heat, add the spices - fuzzy with a little cold water tomato paste, herbs and mint. Mix and stuffed peppers previously cleaned and soaked. Lining up in the pot, whose bottom is covered with cabbage leaves. On each line peppers also lining sheets. Pour over cabbage juice and water, pressed with a plate and boil first moderate and then low heat. When done pour the roux from the rest of sunflower oil and paprika.