The night before

1. Place the rinsed black beans in one or two large, sealable container(s) and pour enough water over them to cover by a few inches (they’ll expand a little, so give them room!)

To cook the beans

1. Heat the oil in a large pot set over medium heat. Add the onion and cook until softened, about 5 minutes. Add the cumin seeds, stirring and cook an additional 1 minute.
2. Drain the beans from the soaking liquid (you can toss the soaking liquid) and place in the pot with the onions and cumin. Add the water, garlic and bay leaf. Bring to a boil. Stir, then reduce the heat to a simmer and cover partially with a lid. Cook, stirring occasionally for about 50 minutes to 1 hour, Add the salt and cook an additional 15-20 minutes or until the beans are tender, but still holding their shape.
3. Remove beans from the heat and stir in the Mexican oregano.
4. Serve as is for the perfect side dish or drain and add to tacos or quesadillas. They can also be served as soup and topped with Greek yogurt, chopped tomatoes and fresh cilantro.