Instructions: In a heavy soup pot or Dutch oven over high heat, bring beans and 3 1/2 cups water to a boil. Remove from heat and set aside in a covered dish, for one hour, then drain.

In the same pot, over medium high heat, saute onion and celery in oil for 5 minutes, or until onion is soft. Add garlic and saute another minute. Add beans, bay leaves, chiles, salt, stock, and water. Bring to a boil, reduce heat, cover, and simmer for 1 hour, adding additional water if necessary.

Remove bay leaves. Stir in cilantro and tomatoes. Simmer for 20 minutes, or until beans are tender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.