Rinse the beans, sort and discard any that seem bad.
Place a large Dutch oven or large stock pot over medium heat, add oil and bring to a shimmer.
Add the diced onion and cook until softened, about 3-5 minutes.
Add garlic, stir and cook until fragrant, about 30 seconds.
Add the black beans, cumin, dried parsley, oregano, bay leaves, and stir to combine. Add enough water to cover the beans.
Bring to a boil and reduce heat to medium-low, simmer until beans are tender, about 2 hours. Add more water as needed if the beans are not covered.
Once done, remove from heat and discard bay leaves.
Add the lime juice, add paprika and chili powder, stir to combine. Taste and adjust for salt and spiciness.
Serve over rice with lime wedges.