Drain bean brine, mix the beans with sliced finely onion and squashes, tomato juice, bouillon and 1 teaspoon of ground red pepper. Put in an ovenproof plate and bake in preheated oven for 20 minutes.

To make dough, mix flour with salt, 2 teaspoons spice herb mix and salt. Mash the mix with margarine until homogeneous crumbly texture. Add yogurt and mix accurately. Put the dough on a dusted working surface and knead slightly. Then roll the dough out in a layer 2/5 inch (1 cm) thick.

Cut the dough with a cookie cutter into 12 circles. Put the dough circles over the baked vegetables and place the plate in the oven again. Bake for 3 minutes until the cakes become golden and crisp on the surface.

Garnish with chopped parsley greens.