Soak the beans overnight and the next day boil them in a liter of salted water until soft.
In the meantime, lime the flour, that is, heat it in a saucepan without fat until it is lightly browned and begins to smell. Be careful to keep at it and stir so it doesn’t burn.
Add the soft cooked beans with some of the cooking water and stir well. It must form a solid mass, if it is still too dry, add more cooking water once.
Pour the hot lard over it and serve with either compote, applesauce or buttermilk.