1 large can black beans
1 cup diced spanish chorizo
1 cup diced smoked ham
1 cup chopped chicharron (with some meat still on it)
1/3 cup homemade sofrito
salt, pepper, adobo and oregano to taste
2 tablespoons tomato sauce
2 cups broth

In a iron cast skillet, add a little olive oil and sauté all meats til brown then remove. Add sofrito and mix around. Add can of beans and mix around. Return meat back to skillet. Add remaining ingredients and simmer for 30 to 40 minutes. Serve over white rice.

Submitted by: Andy Natal