Step 1

Rinse the beans, sort and discard any that seem bad.

Step 2

Place a large Dutch oven or large stock pot over medium heat, add oil and bring to a shimmer.

Step 3

Add the diced onion and cook until softened, about 3-5 minutes.

Step 4

Add garlic, stir and cook until fragrant, about 30 seconds.

Step 5

Add the black beans, cumin, dried parsley, oregano, bay leaves, and stir to combine. Add enough water to cover the beans.

Step 6

Bring to a boil and reduce heat to medium-low, simmer until beans are tender, about 2 hours. Add more water as needed if the beans are not covered.

Step 7

Once done, remove from heat and discard bay leaves.

Step 8

Add the lime juice, add paprika and chili powder, stir to combine. Taste and adjust for salt and spiciness.

Step 9

Serve over rice with lime wedges.