Heat the olive oil in a dutch oven over medium heat. Add the onions and cook for 4-5 minutes, stirring occasionally, until the onions are translucent.
Add the garlic and sauté an additional 1-2 minutes, stirring frequently so the garlic doesn't burn.
Add the chopped chipotle peppers in adobo, bay leaves, salt, cumin, paprika, ground black pepper and oregano. Stir to combine.
Add the drained black beans and vegetable broth. Stir until combined.
Bring to a boil and then simmer on low for 25-30 minutes.
When finished, the beans will be heated through and the sauce will have thickened.
Remove the bay leaves from the pot. Stir in the lime juice and serve with chopped cilantro.
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Notes
You can find chipotle chilis in adobo sauce in cans at your local grocery store. Be sure to check the ingredients to make sure it is gluten-free.
You can either use canned black beans or dried black beans in this recipe. If you use canned black beans, you will need to rinse and drain the beans. If you use dried beans, you will need to soak them overnight. Keep in mind that you will need less dried beans than canned beans because as they soak they will expand. Follow the amounts in the recipe for each type.
The spice level of the beans is determined by how many chipotles you add. 1 pepper will be mildly spicy, while 2 will have a bit more kick.
If you find that your beans are still too liquidy after simmering for 30 minutes, continue to simmer longer until the liquid has evaporated and the sauce is thick.
Store leftovers in the fridge for up to 5 days. You can easily reheat these beans on the stove or in the microwave.