Rinse and sort dried black beans.

Soak beans in cold water for at least 8 hours.

Drain the soaked beans.

Place beans in a Dutch oven.

Add 14 cups of water, bay leaf, and garlic.

Bring to a boil over medium-high heat.

Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally, until beans are tender.

Process oregano, cumin seeds, and salt in a spice grinder until ground and blended.

Saute chopped chile peppers in 2 tablespoons of hot oil in a large skillet for 5 minutes.

Add chopped onions and saute for 5 minutes or until tender.

Stir onion mixture and oregano mixture into beans in Dutch oven.

Simmer, stirring occasionally, for 30 minutes.

Remove and discard bay leaf.

Cover and let stand for 5 minutes.

Serve over rice, drizzling with oil and vinegar.