Using canned beans saves time and are super tasty; however, letting dry beans soak for 8 hours or overnight, yields a well developed flavor that’s distinct from canned beans.
Oil (coconut, veggie, olive oil, whatever you prefer)
If using dried beans, place the beans in a large bowl and remove any stones or debris. Cover the beans with 2 or 3 inches of water and discard any beans that float. Soak at room temperature for at least 8 hours or overnight. Drain and rinse the beans well .
If using canned or dry beans, follow the following directions for lots of flavor!
In a large pot on medium heat, add oil. Add onions and cook for about 5 minutes. Add peppers and cook for 5 minutes. Add garlic, cumin, and coriander and cook until fragrance is released, about 1 minute.
Add beans, veggie broth; broth should cover the beans with 2 inches of liquid. Stir in salt, oregano, bay leaves. Bring up to a slow simmer. Add tomatoes and cilantro. Simmer, covered until beans have softened. This could take anywhere from 1 to 2 hours. Begin checking for doneness after 1 hour. Drain and cool.