Clean, wash and soak the beans overnight. The next morning, once they've swollen, throw out the water and transfer them to a pot with water and 1 tsp sugar, to come to a boil faster. Leave to boil and remove from the stove. Throw out the water, rinse the beans and put them in the pot with water to boil on medium heat.
Chop the onion, pepper, tomato and carrot finely, put them in a pot with the olive oil and braise briefly. Wash a dried pepper and crumble it into the beans, add the fried vegetables. Put a lid on and leave to boil until the beans are fully cooked.
Open up a jar with a screw-on-lid, put the paprika, cayenne pepper and flour in it, pour in a little cold water, close the lid and shake the jar. This way, the flour and paprika will get distributed and not form lumps. Pour the resulting mixture into the beans, add the spices. Stir and leave for 10 min.
Finally, sprinkle with fresh spearmint and parsley. Optionally, you can cook this bean soup with meat or sausages. I used a piece of sausage, which I put briefly on the grill pan. When serving, I put the sausage in a bowl and poured in soup.