Drain the beans; add fresh water to come oneinch above the beans. Add two of the garlic cloves, the parsley and twoteaspoons salt. Cover and cook until the beans are tender. Remove the parsley and garlic.
Heat the oil and add the tomato and two more garlic cloves and cook over high heat until slightly thickened. Sprinkle with salt and pepper. Remove the garlic and stir in the flour. Stir the sauce well and add a little of the cooking liquid from the beans. Add this sauce to the beans.
Crush a few of the beans with the back of a spoon. Add the cuminseed and salt and pepper to taste. Mince the remaining garlic and stir into the beans with the paprika. Serve as an accompaniment to Couscous.