Step 1

Pick over the beans to check for any small rocks or other debris. Place dry beans in a strainer and rinse well under cold water.

Step 2

Soak the beans: Place rinsed beans in a large bowl. Add enough water to cover the beans by 3 inches (use filtered water, if possible). Soak for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.

Step 3

When you are ready to cook the beans, heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the onion and sauté, stirring often, for 3-4 minutes until softened. Add the garlic and cook, stirring for 30 seconds. Pour in the 10 cups of filtered water. Then add the soaked, drained beans, salt, cumin, oregano and black pepper. Stir.

Step 4

Bring the pot to a boil over medium-high heat. Then reduce the heat to a low simmer. Simmer the beans, uncovered, until tender, stirring occasionally. This usually takes about 1 ½ hours, but can range from 1-2 hours depending on the beans. (See note below.) Start checking on the beans after 1 hour, doing a taste test to see if they are cooked to your liking. If not, continue cooking, checking on them every 15 minutes or so. Add up to 1 cup more water as needed if the liquid is almost gone and the beans are not yet done.

Step 5

Once the beans are done, if there is more liquid than you'd like left in the pot, you can drain some of it off. Taste the beans and season with more salt, as needed. Serve with a squeeze of fresh lime juice and chopped fresh cilantro, or as desired.