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Soak beans 8 hours or overnight in a large bowl of water. Make sure the beans are covered by at least 2 inches of water. When you are ready to make beans, reserve 4 cups of the soaking liquid and discard the rest
In large saucepan on the stove, sauté red onion, jalapeño, bell pepper, and garlic in olive oil until veggies are tender.
Stir in cumin, paprika, bay leaf, salt, black beans, and reserved soaking liquid.
Bring to a boil then pour into slow cooker and cook on high for 4-5 hours.
When beans are tender, discard bay leaf, add lime juice, and chopped cilantro.
Stir and serve!
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