In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the finely diced yellow onion and sauté for about 5-7 minutes, until translucent.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the cumin, dried parsley, dried oregano, paprika, and chili powder. Cook for about 1-2 minutes.
Rinse the dried black beans thoroughly in a colander and add them to the pot along with the 2 bay leaves. Stir to coat.
Pour 6 cups of water into the pot, bring to a boil, then reduce heat to a low simmer. Cover and let cook for 1.5 to 2 hours, checking occasionally.
Once the beans are tender, remove bay leaves, stir in lime juice, and season with salt to taste.
Serve warm, garnished with chopped parsley.
