Wash the beans and let them soak in hot water for a couple of hours.

Add a pinch of salt and a few bay leaves and cook the beans in simmering water.
*Choose white beans for this recipe.

When the beans are ready, set aside to cool.

Pass the cooled beans and a few garlic cloves through the food-mill/mincer or mash them by hand, but be aware that the hand–mashed bean dip will not be as smooth as that made with the food-mill/mincer.

Grate the pickled cucumbers and drain well.

Place the grated pickles on top of the dip.

Sauté finely chopped onions. Season with salt and paprika. Add the sautéed onion on top of the pickles.