Perhaps your new favorite bean dish:
Soak the beans covered with cold water for 12 hours. Then strain the water.
Bring 2 liters of fresh water to a boil with the beans, salt and pepper. Make the beans with the lid closed for 2 hours.
Peel and dice the onions. Peel the garlic clove, chop it coarsely and crush it sprinkled with a little bit of salt.
Heat the lard, fry the onion cubes and the garlic in it until light yellow, add the beef and fry briefly. Mix the paradeis pulp with a little water and add to the meat.
Drain the corn kernels and add them with the peas and the meat mixture to the beans. Simmer the whole thing at a mild temperature for ten minutes.
Season the soup with parsley, thyme and rosemary.