Emilia's Cuban Black Beans

Ingredients

• 2  achiote seeds (annatto)
• 0.3 pound bacon chopped
• 2  bay leaves 
• 1 pound black beans dried picked over rinsed
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup parsley fresh chopped
• 0.3 teaspoon garlic minced to taste
• 1 tablespoon ground cumin 
• 1 tablespoon pepper black
• 1  juice of lime juiced
• 10 servings kosher salt to taste
• 2 tablespoons oregano fresh chopped
• 0.5 cup pimiento stuffed olives green spanish sliced
• 1  onion diced yellow

Equipment

• pot

Directions

1. In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes.
2. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves.
3. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.
4. Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired.
5. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.