In a large bowl add rinsed and sorted dried black beans, and add enough water to cover beans by one to two inches. Let beans soak at least 8 hours, or overnight.
Once beans have soaked, drain, and set aside
In a large dutch oven, add olive oil and diced onion. Allow onion to cook 3-5 minutes over medium heat until cooked through.
Add garlic, cumin, and adobo sauce. Cook until just fragrant, about one minute.
Add beans, chicken stock, and bay leaf to the pot and stir. Bring to a gentle simmer over low heat, and cover with lid at a slight angle (leave a little venting).
Simmer beans for 60 minutes and then taste. Continue cooking for another 15-30 minutes depending on your taste preference.
Add salt, pepper, the zest and juice of two limes and a generous handful of cilantro, Stir and enjoy.