PREPARATION:

1. Combine the onions, celery, carrots, bell peppers, jalapenos, cinnamon, cumin, and ginger in a large pot with the olive oil and cook over medium heat until the vegetables are soft, about 12 minutes. Add the garlic and cook for 2 minutes. Add the beans, 8 cups of the water, cilantro, and orange. Bring to a boil and then reduce to a simmer. Cook, partially covered, for 1 1/2 to 2 hours, or until beans are very tender and begin to get creamy. (Add more water as necessary to achieve desired consistency.) Remove the orange before serving. Season with salt and hot sauce to taste. Serve hot.