Rinse beans. Place in a large saucepan with the water and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat and sit covered for 1 hour. Drain and rinse beans again.
Place beans in slow cooker. Add ham hocks, broth, onions, jalapenos, garlic, orange peel, orange juice and sherry
Cover and cook on low for 10 hours
Remove Ham hocks and once cooled pull meat from the bones, tear into shreds (it will be falling off the bone so this is not an issue!). Discard the bones and transfer the meat back to the slow cooker and stir in the cilantro
Serve over rice in a bow