Rinse the dried black beans under cold water, removing any debris. Soaking them in water overnight is recommended, but if you’re short on time, you can skip this step.
In a large pot, heat the olive oil over medium heat. Add the finely diced yellow onion and sauté for about 5-7 minutes until translucent. Stir in the minced garlic and cook for another minute, until fragrant.
Stir in the cumin, dried parsley, dried oregano, paprika, and chili powder. Cook for another minute to toast the spices and enhance their flavors.
Add the rinsed black beans, bay leaves, and water to the pot. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour or until the beans are tender.
Once the beans are cooked, stir in the lime juice and season with salt to taste. Remove the bay leaves before serving.
