from The Homesick Texan Cookbook by Lisa Fain
1 lb. dried black beans
1 Tbs. vegetable oil
rinse and sort through beans, discarding any stones or shriveled beans. place beans in a large pot and cover with 1 inch of water. bring to a boil and cook for 15 minutes.
drain and rinse the beans in a colander in the sink.
return the empty pot to the stove and on medium-low heat, warm the vegetable oil. add onions and carrots to pot and cook until onions are translucent, stirring occasionally, about 8 minutes. add garlic and cook another 30 seconds.
return beans to the pot along with the chipotles and half of the cilantro. cover with 2″ water, bring to a boil, then turn heat down to low and simmer uncovered for 1½ hours.
after 1 1/2 hours, add remaining cilantro, cumin, tomato paste, and lime juice. taste and add salt. cook uncovered for another 30 minutes, or until beans are tender all the way through (will vary depending on the freshness of your beans). when done, smash a few beans against the side of the pot with a spoon to thicken, if you wish. stir the pot and serve.