5 cups assorted dried beans, such as anasazi, pinto, black, aduki, pink and red, sorted and rinsed well, soaked in ample water for 3 or 4 hours with about 1 t. salt
1 small whole onion
2 fresh bay leaves
1 large spanish onion, chopped
2-3 cloves garlic, minced
3-4 tablespoons olive oil
1 tablespoon ground chili powder
1/4 teaspoon chipotle chili powder, or to taste
1 teaspoon ground cumin
1 tablespoon dried oregano
1/2 naval orange, skin and pith removed, coarsely chopped