1. Prepare beans. Place beans in a large pot and cover by at least 2 inches with water. Cover pot and let soak overnight. Alternately, over high heat on stove top, bring the mixture to a boil. Stir well, turn off heat and cover. Let beans sit for 1 hour before using.

2. Drain and rinse beans and add them to slow cooker, along with broth and bay leaf. Measure out 1/2 cup chopped onion and refrigerate it. Sprinkle remaining onions over beans; do not stir. Make a layer of chorizo over the onions.

3. In a separate bowl, mix together cumin, garlic, oil, orange zest, pepper, and salt. Add pork and coat with seasonings. Set pork pieces on top of chorizo in cooker and do not mix. Top with tomatoes; again, do not stir. Cover and cook 4 to 5 hours on high (or on low for 8 to 10 hours).

4. Add half the cilantro and stir well. Test doneness of the beans; they should be very tender. If you prefer a thicker stew, remove 1 to 2 cups of the bean mixture, puree in a food processor or blender, or with an immersion blender, then stir back into cooker.

5. To serve, ladle into bowls. Garnish with reserved onion and remaining cilantro, if desired.

Source: Hannaford fresh Magazine, September - October 2013