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1
Drain the beans in a colander and combine them in a large saucepan with the water.
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2
Bring up to the boil, then reduce the heat so that the water is simmering.
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3
Cook the beans, covered, for 35 to 40 minutes, or until just tender.
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4
Drain and set aside.
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5
In a bowl, combine the roasted chiles and the ginger with 3/4 cup of hot water and let soak for 15 minutes.
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6
Transfer the chiles and ginger with their water to a blender and blend until smooth.
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7
Set the mixture aside.
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8
Again in the blender, combine the pitted olives with about 1/2 cup of water, or just enough to make them move through the blades, and blend until completely smooth.
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9
Set this mixture aside.
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10
In a large heavy casserole, heat the olive oil over medium heat.
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11
Stir in the garlic, then immediately add the chile-ginger mixture.
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12
Cook for 10 minutes, stirring occasionally, until most of the liquid has evaporated.
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13
Add the pureed olive mixture, reduce the heat to low, and cook for 5 minutes, stirring occasionally.
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14
Add the beans and continue cooking for 15 to 20 minutes, stirring gently every few minutes.
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15
Remove from the heat, and let cool to room temperature.
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16
When the beans are cool, drain the spring onion and celery julienne and, in a small bowl, toss them with salt, pepper, and lemon juice.
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17
Serve the beans garnished with the crisp julienne.
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18
Note: To roast ancho chiles, first wipe them clean and remove the stems and seeds.
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19
Place the chiles over a gas burner and toast them all over until the skin is slightly bubbly and the flesh is softened.
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20
Don't let them char.
