Sort beans and discard any foreign matter. Rinse and drain through a sieve. Place in a saucepan of cold water and cover beans by 4 inches. Bring to a boil; reduce heat to low. Cover and cook for about 45 minutes, until tender but still a bit firm.
Meanwhile, in a stockpot, heat oil and sauté onion on medium heat. Add green bell pepper and cook for about 3 minutes. Add garlic and cook for a minute. Add tomatoes, water, herbs, spices and salt. Bring to a boil; reduce heat to low and simmer for 15 minutes. Remove and discard bay leaf.
Make a beurre manié* of soft butter and flour, being certain to make a smooth paste. Add to the pot and stir to mix well. Add corn and beef; continue to simmer for 5 minutes.
Add cooked and drained beans and continue to simmer for another 5 minutes. Serve hot.