Soak the beans overnight. Drain and rinse them. Place them in a saucepan with fresh water and bring to a boil, lower the heat and simmer for 35~40 minutes or until they are cooked. Drain and set aside. Alternately the beans can be cooked in the pressure cooker for 3~5 whistles, then drain and set aside.

Heat 3tbsp olive oil in a pan, add onions, celery, carrots and chilies. Cook for 5 minutes, stirring occasionally. Then add the potatoes and garlic. Cook for a minute.

Next add ¼cup of water and the cooked beans. Lower the heat and let the beans simmer for 20 minutes or until the veggies are cooked and the beans are very tender. Remove the pan from heat.

Whisk 2tbsp olive oil with lemon zest and lemon juice. Stir this into the beans. Garnish with chopped parsley and serve.