Instructions

• Sort through the dried black beans and discard any stones or damaged beans, then rinse the beans under cold water.
• Place a large Dutch oven or stock pot over medium heat and add 2 tablespoons olive oil; heat until the oil shimmers.
• Add the 1 finely diced yellow onion and cook, stirring occasionally, until softened, about 3–5 minutes.
• Add the 4 cloves minced garlic and cook, stirring, until fragrant, about 30 seconds.
• Add the rinsed 1 pound dried black beans, 2 bay leaves, 1 teaspoon cumin, 1 teaspoon dried parsley, and 1 teaspoon dried oregano; stir to combine.
• Pour in 6 cups water (or more as needed) so the beans are covered by about 1–2 inches of liquid.
• Bring the pot to a boil, then reduce heat to medium-low to maintain a gentle simmer. Partially cover the pot and simmer, stirring occasionally, until the beans are tender, about 2 hours. Add more water as needed to keep the beans covered.
• When the beans are tender, remove the pot from the heat and discard the bay leaves.
• Stir in the juice of 1 lime, 1 teaspoon paprika, and 1/4 teaspoon chili powder (use more if you want it spicier).
• Taste and add salt to taste; adjust chili powder or paprika if desired.
• Serve warm and garnish with chopped parsley.