Heat oil in a pan over medium heat and add the onion, green pepper, carrot, and celery. Sauté until tender (about 5 minutes).
Add the garlic, bay leaf, and spices and sauté, coating all of the vegetables, until fragrant (about 30-60 seconds). Add the pre-soaked drained beans and broth or water, cover and bring to a boil.
Keep covered and allow the beans to boil for 3-5 minutes, then stir well and reduce heat to a simmer, stirring occasionally. Continue to simmer covered for 45 minutes - 1 hour.
Remove cover and simmer for 15 minutes - 30 minutes to allow sauce to thicken. Test beans for tenderness and note that the color may change from a light brown to a dark chestnut (desired). Check for desired tenderness, and add water if necessary if additional cooking time is required.
Serve with your favorite topping and a splash of acid such as fresh lime juice or a few drops of apple cider vinegar before serving.

1 onion, diced
2 carrots, diced
1-2 celery stalks, diced
1 small green pepper, diced
1-3 garlic cloves, peeled and diced
3-4 tablespoon olive oil
32 oz water or broth
1 packet Easy Beansy spice mix per pound of dried beans or 3-4 tablespoons of your favorite seasonings
1 pound dried black beans, sorted and soaked overnight in water
1-2 bay leaves