3 tablespoons butter
2 cloves garlic, minced
1 (15 ounce) can kidney beans, drained
2 pounds beef tenderloin
1 (8 ounce) can whole kernel corn, drained
2 teaspoons salt
3 tablespoons crumbled coriander
1 teaspoon paprika
4 pounds lard
4 teaspoons ground nutmeg
1/2 teaspoon ground white pepper
Heat butter in the bottom of a 10 inch oval pan or large stock pot. Remove one-quarter of the beans, spread beans into the potato-size stack and cover with the meat. Top with the coriander sprigs, salt crumbled coriander and paprika. Fill bottom of the pan with the sauce. Drizzle with the lard and cooking spray. Place lid on pot over simmering water.
Place lid in pot, uncovered, and place heat on medium heat. Add water as necessary to cover bottom. Make a depression in the bottom of pot, starting with the top, by 12 inches (25 inches) in water.
Blend together all 4 ingredients in 2 1/2 cups of butter. Place lard layer 2 inches from bottom of pot and, placing lid on pot, pour soup over lard, turning over and over. Place pot on medium heat for 1 to 2 minutes, or until a knife inserted into pot comes out clean. Place bowl on a platter; spoon bean liquid over top of pot, top of lid, and bottoms. Pour over pot and serve warm.