Step 1

Saute onion and tomato paste: Warm ¼ cup extra virgin olive oil in a large pot (see note over medium-high heat. Add 1 large diced white onion and cook until golden around the edges, about 5 minutes. Add 2 tablespoons tomato paste and cook, stirring frequently, until brick-red in color, about 5 minutes. Reduce heat, if needed, to prevent burning.

Step 2

Add spices: Sprinkle in 2 tablespoons dried oregano, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and 1 tablespoon smoked paprika. Stir to coat spices in oil (this helps bring out their flavor), and saute for 1 to 2 minutes. Add 6 cloves minced garlic and saute until fragrant, about 1 to 2 minutes.

Step 3

Add almost everything else: Add 8 cups vegetable stock, ½ teaspoon fine sea salt, and ½ teaspoon baking soda. Stir well to mix, using a spoon to loosen any bits stuck to the bottom of the pot. Stir in 2½ cups dried black beans.

Step 4

Cook beans: Cover with a lid slightly ajar to bring the mixture to a boil. Then, remove lid and reduce heat to maintain a gentle simmer. Simmer uncovered (see note 6), stirring occasionally, until beans are tender. Cook times vary significantly, about 1 to 2 hours, so check beans at regular intervals. And make sure to add water, as needed, to keep beans covered with liquid while cooking (about 1 to 4 cups of water, depending on cook time).

Step 5

Finish: Once beans are cooked, stir in 1 to 2 minced chipotle peppers + to tablespoons adobo sauce (from a can) (to taste). If needed, season with more salt.