rinse beans

add to 6 cups of water, bring to boil, simmer uncovered for 2 mins, remove from heat, cover and let stand for an hour, then.drain and rinse beans

cook onion, celery, carrots, and garlic in hot oil until tender, add cumin, salt and cayenne pepper, add broth and beans and 2 cups of water, bring to boil, reduce heat and simmer covered for 1 1/2 hours or until beans are tender

using handheld immersion bender, blend mixture slightly (or take about a third and UAE regular blender) then finely shred 1 tsp of peel of orange, stir in orange juice, and salsa Verde into soup, top with sour cream and fresh cilantro and a dash of the red pepper if you dare!