Black Bean Stew

• 1 beef shank bone
• 8 c. cold water
• 1 (12 oz.) pkg. dried black beans
• 1 jar dried beef, chopped
• 2 fresh chorizo, casing removed
• 4 jalapenos
• 2 cans whole tomatoes
• 1 large onion
• 2 cloves garlic
• 1/4 tsp. salt
• 1/4 tsp. ground red pepper

1. Boil beef shank in 8 cups water; cover and simmer for 1 hour. Cover beans with water and bring to a boil; remove from heat and let stand 1 hour.
2. Remove beef shank from broth and discard.
3. Rinse beans and add to beef broth.
4. Bring to a boil; reduce heat, cover and simmer 1/2 hour.
5. Remove 2 cups beans and liquid and blend in blender.
6. Return pureed beans to pot.
7. Put chorizos in and add chopped dried beef.
8. Combine jalapenos, tomatoes, onion, garlic and seasonings in blender and puree.
9. Add to pot; cover and cook until beans are soft, about 1 to 1 1/2 hours on low.
10. Serve with rice.

bone, cold water, black beans, beef, fresh chorizo, jalapenos, tomatoes, onion, garlic, salt, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836870 (may not work)