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1
Place the beans in a large bowl and pick through them, discarding any broken beans or stones.
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2
Cover the beans with at least 3 inches of cold water.
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3
Allow to soak uncovered and at room temperature for at least 8 hours or overnight.
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4
Drain in a colander and set aside.
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5
Place the bacon and oil in a large heavy bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, about 8 minutes.
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6
Add the vegetables and measured salt, season with pepper, and cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
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7
Add the coriander and cumin, stir to coat the vegetables and cook, stirring occasionally, until fragrant, about 1 minute.
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8
Add the beans, broth, and bay leaf, increase the heat to medium high, and bring to a boil.
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9
Reduce the heat to low and simmer uncovered until the beans are until completely tender, about 1 hour.
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10
(Make sure the beans are completely covered with liquid during cooking; you may need to add a little water.)
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11
When the beans are ready, set a strainer over a large bowl.
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12
Pour the beans through the strainer.
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13
Return the cooking liquid to the pot and boil over medium-high heat until reduced by half, about 15 minutes.
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14
Return the beans the the pot and stir to combine.
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15
Taste and season with salt and pepper as needed.
