- 1/4 pound bacon, chopped
- 2 achiote (annatto) seeds
- 1 yellow onion, diced
- 1/4 teaspoon minced garlic, or to taste
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped cilantro
- 1 pound dried black beans, picked over and rinsed
- 2 tablespoons chopped fresh oregano
- 1 tablespoon ground cumin
- kosher salt to taste
- 1 tablespoon ground black pepper
- 1 lime, juiced
- 2 bay leaves
- 1/2 cup large pimento-stuffed Spanish green olives, sliced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chopped fresh parsley, or as desired
- 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. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.
- 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. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.