2–3 jalapeños, cored, chopped, and seeds removed if you’d like it less spicy
5 cloves garlic, chopped
2 teaspoons chile powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 bay leaf
1 tablespoon kosher salt
Rinse beans in a colander to remove and dirt, while rinsing them be sure to run your fingers through them to check for small pebbles or rocks. Transfer beans to a large bowl and cover with cold water. Let soak, preferably, overnight. If you are in a hurry you can rinse them and cook them as is but they will take much longer to get soft.
Heat oil in a large soup pot over medium-high heat. Add onion and jalapeños and cook until starting to become tender, but not brown, about 8-10 minutes. Add garlic, chile powder, cumin, coriander, and oregano. Let spices toast for a minute or two.
Drain and rinse the beans then add them to the pot along with the bay leaf and 8 cups of water. Bring to a boil then reduce the heat to a low simmer and cover. Simmer the beans, stirring occasionally, until tender. This could take anywhere from 1-3 hours depending on how long you soaked the beans and how fresh they are. Add salt and taste. If it is not salty enough for your tastes, add some more and serve.