Season meat with pepper. Heat oil in a large stock pot over medium-high heat, add meat and brown evenly. Add beef broth and beans to pot and add enough water so that liquid is about one inch over contents. Add onion and garlic, bring to a boil, then cover and simmer for 2 to 3 hours. Add additional liquid if necessary to cook beans and soften meat. Check the meat for doneness by squeezing gently. When ready for the next step, the meat should start to break apart with your fingers. Play with your food, go on, it’s O.K.

Strain out all but about 1 cup of liquid from the pot. Add remaining ingredients except rice. Simmer for 5 minutes to blend flavors. Adjust seasonings if desired. Serve over rice.