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INGREDIENTS:

 	
2 1/2 qt water

2 lb black beans

6 slc bacon, chopped fine

1 lb boneless beef chuck cut into 2-inch pieces

1lb chorizo sausage cut into 1-inch pieces

1/2 lb Canadian bacon cut into 1-inch pieces

1 1/2 cup finely chopped onion

1 tbl finely chopped garlic

1/4 cup olive oil

1 x 28 oz. can tomatoes drained and chopped (reserve juice)

2 tbl minced jalapeno peppers minced

 hot pepper sauce to taste

salt and freshly ground pepper

1/2 lb kale,stems removed,  chopped

1/2 cup rice

1/2 cup chopped fresh cilantro
warmed flour tortillas

Method : 
• 	1. In a large heavy kettle, bring water to a boil and stir in the beans and bacon. Bring mixture to a
boil, skimming the froth. Simmer it, covered, for 45 minutes. Stir in the beef and simmer the mixture
covered, stirring occasionally and skimming the fat, for 45 minutes. Stir in the chorizo and the
Canadian bacon, simmer covered, 30 minutes, or until beans are tender.
• 	2. In a large skillet, cook the onion and the garlic in the oil over moderately low heat stirring until
onion is soft. Stir in tomatoes, jalapenos, hot pepper sauce, and salt and pepper to taste. Simmer
mixture, stirring occasionally, for 5 minutes.
• 	3. Transfer 2 cups of the beans with a slotted spoon from the kettle to the skillet and mash them
with the back of a wooden spoon thoroughly into the onion mixture adding two cups of bean-liquid
gradually. Simmer the mixture, stirring for 15 minutes or until thickened. Transfer it to the kettle. Stir
in the kale and the rice simmering, stirring for 20 minutes, or until rice is tender. Stir in the cilantro,
1/3 cup of reserved tomato liquid, and salt and pepper to taste. Serve the stew with the tortillas.