Soak the beans overnight in cold water. Then wash them, add cold water again and put to boil on medium heat until tender, with a little salt and oil. Drain and pour into a tray. Cut the carrots, celery and onion finely, and the pepper into strips.
Sauté the vegetables in a little oil and warm water. Add some of the finely chopped tomatoes, parsley, spearmint and chopped garlic. Season with ground black pepper and salt to taste. In another pot, pour in a little oil and sauté the minced meat, then add it to the beans.
Top the beans with the tomato mixture and the remaining chopped tomatoes. Heat the 3 1/3 tbsp (50 ml) oil with the paprika and pour it over the dish. Put it to crisp in a moderate oven for about half an hour. Serve with white bread pitas.