Combine first 7 ingredients in large pot. Add 9 cups water and bring to boil. Reduce heat and simmer until beans are almost tender, about 45 minutes. Discard carrot pieces. Add rice to beans and bring to boil. Reduce heat, cover and simmer until rice is tender, adding more water if dry, about 20 minutes. Stir in Sherry and vinegar. Season to taste with salt and pepper.RlSOTTO PRIMAVERA 6 SERVINGS ARTICHOKES 1 lemon, halved 3 artichokes Halfway fill large bowl with cold water. Squeeze in juice from 1 lemon half Cut off stem from 1 artichoke and rub exposed area with cut side of second lemon half. Starting from base of artichoke, bend each leaf back and snap off where it breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of leaves above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon half. Cut out choke and pink inner leaves from each section. Cut each section lengthwise into 1/4 inch-thick slices and place in acidulated water. Repeat with remaining artichokes. (Can be prepared 3 hours ahead. Let stand in water.)