Open the cans and pour their contents into a larger sieve, to drain. Put the beans in an electric mini chopper, and we make it into a homogeneous paste, which if it is too thick, we thin it with a little water. Onions, after peeling them, chop them not very finely.

In a larger saucepan, put the sunflower oil, and grate directly into the pot the garlic cloves, then heat the oil. Fry the garlic a little, stirring constantly, enough to flavour the oil, for about a half of minute, taking care not to burn, then pour the mashed beans over it. Season with sea salt and vegetable mix for soups and simmer, stirring occasionally, for about ten minutes.

Heat the sunflower oil in a saucepan and fry the chopped onion. Season with sea salt and if necessary add a little water (about 50 ml) then simmer over medium heat for about 10 minutes until onions soften. In the end, turn off the heat and add a tablespoon of sweet paprika powder.

Serve on a plate with sautéed onions on top and pickled cucumbers or beetroot salad next to it.