Soak the beans in water for 1 night. The next day, boil it in water, changing it out once, while putting some salt, oil and garlic cloves in the second water. Drain the beans along with the garlic.
Heat the olive oil in a deep pan and put the carrots to stew for 2 minutes, then the chopped cabbage as well. Stir well until the cabbage softens and shrinks. Finally, season it with the paprika, savory, spearmint, parsley, salt and black pepper to taste and mix.
Transfer the cabbage to a suitable baking tray, add the beans and mix everything together. Add the marjoram, bay leaf, tomatoes or puree, top up with 1 cup of hot water, mix again and put it to bake until some of the liquid evaporates in a moderate oven.