Rinse the beans. Cook with 3 1/2 cups water or stock for 1 1/2 hours. Do not add salt to the cooking water as this well increase the
cooking time dramatically.
Saute the onions, garlic, celery and pepper. When the vegetables are tender add them to the beans. Continue to simmer. Slowly add the orange juice,
sherry and lemon juice. Let sit for 10 minutes. Adjust the thickness by adding more water, adjust seasoning with salt and pepper
