Drain the beans, put them in a large pot and barely cover with fresh water. Bring to a boil, reduce heat and simmer.

Mix the spices, herbs, seasonings, and flour. Toss the spice mix with the cubed chicken so the meat is evenly coated with spices, set aside. Heat 1 tablespoon of the oil in a skillet and saute the onion and celery 6 minutes. Add the vegetables to the beans. Heat the remaining 1 tablespoon oil in a skillet and cook the chicken, turning often, until all sides are lightly browned. Add the chicken to the beans with the chicken stock and chiles. Simmer until the beans are tender, about 1 1/2 hours total, adding water or chicken stock if needed. Add salt to taste and adjust seasonings. Add the cilantro just before serving.