Wash the beans and place in a large stockpot.
Cover with water and bring to a boil.
Boil for three minutes and then turn off the heat and allow to sit for one hour.
While waiting for the beans, saute in canola oil, the onion, celery, carrot and peppers. Once they soften add the garlic.
Drain and rinse the beans and then return to the pot.
Add the broth and the sautéed vegetables, ginger, salt and pepper and the cilantro.
Bring to a boil and then turn the heat down, partially cover and simmer until the beans are tender.
This should take about 2 to 3 hours.
Garnish with a spoon of sour cream, a slice of avocado, chopped green onions, sliced radishes, chopped hard cooked egg and a bit of diced red pepper.
Serve with warm corn tortillas.