Spread the dried black beans on a rimmed tray or counter and pick out any stones or shriveled beans. Transfer to a colander and rinse thoroughly under cold running water.

Soak the beans: for best texture, place rinsed beans in a large bowl, cover with about 6 cups of cold water (they should be submerged by ~2 inches) and refrigerate or leave at room temperature for 6–8 hours or overnight. If short on time, use the quick-soak method: place beans in a pot, cover with 8 cups water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour, then drain and rinse.

Cook Beans

Simmer

Drain soaked beans and transfer to a large heavy-bottomed pot. Add 4 cups low-sodium broth and additional water to cover beans by about 1–2 inches (about 4 cups extra if starting from soaked beans; total liquid ~8 cups). Add the bay leaf. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a low simmer.

Skim any foam that rises to the surface during the first 10–15 minutes. Partially cover and simmer gently until beans are tender but not falling apart, 60–90 minutes depending on age of beans. Check every 15–20 minutes and add up to 1 cup hot water at a time if liquid gets low.

Taste a bean at around 60 minutes to assess doneness. Continue simmering until beans are creamy inside. Remove and discard the bay leaf.

Aromatics & Seasoning

Prepare Vegetables

While beans simmer, finely dice the onion (about 1 cup), dice the green pepper (about 1/2 cup), mince the garlic, and if using, finely chop the jalapeño (remove seeds for less heat).

Sauté

In a medium skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add the diced onion and green pepper and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and jalapeño and sauté 30–60 seconds until fragrant.

Add Spices

Stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano and cook for 20–30 seconds to bloom the spices. Remove from heat.

When the beans are tender, ladle about 1 to 1 1/2 cups of the hot cooking liquid into the skillet with the sautéed aromatics to deglaze and combine.

Stir the aromatics and liquid into the pot of beans. Simmer together over low heat 8–12 minutes to meld flavors.

Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then taste and adjust—add up to another 1/2 teaspoon salt if needed after tasting. If beans seem too thick, add a splash of reserved cooking liquid or water to reach desired consistency.

Finish & Serve

For a creamier texture, mash about 1 to 1 1/2 cups of beans against the side of the pot with a spoon or use an immersion blender to pulse briefly—do this carefully so you keep some whole beans for texture.

Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro. Drizzle 1 tablespoon extra-virgin olive oil or a small amount of reserved cooking liquid for a glossy finish.

Serve hot as a side, over rice, as filling for tacos or burritos, or allow to cool and refrigerate for up to 4 days. Beans also freeze well for up to 3 months.