Heat oil in a pot and sauté the chopped leeks, garlic and carrots. After they soften a bit, top with 2/5 cup (100 ml) of hot water, add paprika and mix. Clean and add the chopped potatoes and green beans and top up with hot water, enough to cover the vegetables.
Allow the dish to simmer for 30-odd minutes or until the beans and potatoes become tender and add the other spices to taste. Boil for a few more minutes and finally, if desired, thicken the bean stew with the flour diluted in a little water.
Remove from the heat and mix the chopped fresh dill in.