In a large Dutch oven place the corned beef, short ribs, chorizo, beans, cilantro and green onion, bay leaves, rum and orange. Cover with cold water. Bring to a boil over medium high heat. Continue to cook over low heat. After about 2-3 hours, when the meat and the beans are cooked, remove the meats, cut into bite sized pieces and set aside.

Skim the fat from the top.   Remove 1 cup of beans and puree in a blender until smooth, return ½ mashed beans to the pot. In a large frying pan, heat oil, add garlic and onion and spices. Sauté until transparent, not browned. Add reserved mashed beans and turn off heat. Mix well and add to pot of beans with the set aside meat.

Cook over low heat for 20 minutes or leave on low heat until ready to serve.

Serve with Brazilian rice (rice mixed with garlic and onions) or Basmati and orange slices.