Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, sliced scallions, diced jalapeño, and chopped green bell pepper. Season with salt and pepper. Sauté for 4-5 minutes until softened.

Stir in 3 minced garlic cloves, 1 teaspoon each of cumin, dried oregano, ground coriander, and 1 teaspoon of smoked paprika. Cook for about 1 minute until aromatic, stirring constantly.

Add 2 cans of black beans (undrained), 1 cup of filtered water, and 2 dried bay leaves. Stir gently to combine and season lightly with salt and pepper.

Increase heat to bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for 5 minutes.

Remove the lid and simmer for an additional 7-10 minutes, stirring occasionally until the desired consistency is reached.

For a thicker texture, mash some of the beans against the pot’s side and stir them back into the mix.

Remove bay leaves, stir in chopped fresh cilantro, and adjust seasonings with salt, pepper, vinegar, or brown sugar. Serve warm.