Pour the black beans into a large bowl. Cover with filtered water. Let them soak for at least 4 hours. Drain the beans and then proceed with the recipe.

In a medium to large pot, set over medium heat, add the olive oil. Add the onion, bell pepper, garlic, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes.

Add the bay leaves, black beans and water. Stir until combined. Bring to a simmer and bring the heat down to medium low. Cook for about 2 hours, until the beans are tender.

Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive.

Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves.

For Instant Pot: Turn your Instant Pot to the 'medium sauté function.' Add the olive oil and when warm, add the red onion, bell pepper, garlic cloves, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes.

Add the bay leaves, black beans and water. Stir until combined. Place the lid to the Instant Pot on and press 'cancel.' Then, turn the Instant Pot to 'pressure cook' and set the timer to 40 minutes.

When the Instant Pot comes to pressure the timer will begin. When the timer goes off, do not do a quick-release. Allow the machine to do a natural-release.

When the natural release is done, remove the lid, making sure you do it pointing away from yourself. Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive.

Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves.