Emilia'S Cuban Black Beans

• 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

1. 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.
2. 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.

bacon, seeds, yellow onion, garlic, parsley, cilantro, black beans, fresh oregano, ground cumin, kosher salt, ground black pepper, lime, bay leaves, green olives, fresh cilantro, fresh parsley

Taken from www.allrecipes.com/recipe/213761/emilias-cuban-black-beans/ (may not work)