Soak beans overnight in 2 quarts water. Drain. Place beans in pot and add fresh water to cover by 1 inch. Add 1 onion, cut in half. Bring to boil. Simmer, covered, until beans are cooked as desired, about 1 to 2 hours. Drain. Discard cooking liquid and onion. Chop remaining onion. Heat oil in 12-inch non-stick skillet over medium - high heat. Add chopped onion and saute until tender. Add garlic, jalapeno, drained beans, chili powder, brown sugar, vinegar and 2 cups chicken stock. Bring to boil. Simmer, uncovered, 20 minutes, adding remaining stock as necessary. Season to taste with salt. Transfer to baking dish. ( Can be made day ahead and refrigerated, covered airtight. ) Bake, covered, at 400 degrees ( along with smothered chicken dish ) until hot, about 20 minutes, adding more water if there is no more stock. Toss beans with cilantro. Adjust seasonings to taste. Serve hot. Makes 6 servings. Each serving contains about: 279 calories; 332 mg sodium; 0 cholesterol; 6 grams fat; 43 grams carbohydrates; 15 grams protein; 3.72 grams fiber. soup 66