In a heavy soup pot or Dutch oven over high heat, bring beans and 3 1/2 cups water to a boil. Remove from heat and set aside in a covered dish, for one hour, then drain.

In the same pot, over medium high heat, saute onion and celery in oil for 5 minutes, or until onion is soft. Add garlic and saute another minute. Add beans, bay leaves, chiles, salt, stock, and water. Bring to a boil, reduce heat, cover, and simmer for 1 hour, adding additional water if necessary.

Remove bay leaves. Stir in cilantro and tomatoes. Simmer for 20 minutes, or until beans are tender.