Placed the Orca beans in a deep bowl and cover with fresh cold water by 2 inches. Place in the refrigerator and let soak overnight. Drain and rinse well before using.
In a large soup pot over medium-high heat, add the olive oil, garlic, onion, and celery; saute, stirring frequently, for 10 minutes.
Add the drained beans, chicken stock/broth, tomatoes, coriander, and sherry. Bring just to a boil; reduce heat to medium and simmer approximately 1 1/4 to 2 hours or until the beans are tender. Also read Basic Bean Recipe for Cooking Beans to help you cook your dried beans.
While the soup is cooking, prepare the Yellow Rice.
When ready to serve, add the cilantro and season with salt and pepper to taste. Add the jalapeno chile pepper, lime zest, lime juice, and cooked Yellow Rice.
Makes 10 to 12 servings.
Yellow Rice Recipe:
2 tablespoons olive oil
1/2 cup chopped onion
1 cup Jasmine rice*
2 cups chicken stock or broth
2 teaspoons coarse salt
Pinch of turmeric
* Jasmine rice, also know as Thai fragrant rice, is a long-grain Jasmine-scented rice with a nutty aroma. It is very popular in Asian cooking.
In a 3-quart saucepan over medium-high heat, heat the olive oil. Add the onions and saute for approximately 5 minutes or until a pale golden color. Add the Jasmine rice and continue to saute 3 minutes more.
Add chicken stock/broth, salt, and turmeric. Bring just to a boil; cover the pan and reduce heat to low. Let simmer for approximately 15 to 29 minutes or until all the water is absorbed and the rice is fluffy. Remove from heat and set aside.