1. Cover the beans 4 cups of water, and soak covered overnight. If you forget to soak, or don't have time, just boil the beans for 30 to 40 minutes before simmering. Drain and rinse beans and transfer to cooking pot.
2. Add enough water to make sure the beans are covered the whole time (not too much or it will be soupy). Simmer for 1 hour.
3. Add jalapenos, garlic, chili powder, and cumin. Simmer for 1 more hour.
4. Brown the soy chorizo in a skillet, then transfer to pot. Add steamed rice to pot. (Steam rice for 40 minutes. Add more water and cook longer for softer rice.) Simmer until chorizo spices mingle with ingredients.
Source of recipe: I was playing around in the kitchen and came up with this.