Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, scallions, jalapeños (if using), and green bell pepper. Season with salt and pepper, then sauté for 4 to 5 minutes until the vegetables are softened and translucent, stirring occasionally to prevent sticking.

Stir in 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon ground coriander, and 1 teaspoon smoked paprika. Continue to sauté for about 1 minute, until the garlic is fragrant and the spices are well combined, infusing the air with a warm, inviting aroma.

Pour in 2 cans of undrained black beans, 1 cup of filtered water or vegetable broth, and 2 dried bay leaves into the pot. Stir everything together, ensuring the beans are coated with the aromatic mixture. Lightly season with additional salt and pepper to taste, mixing well.

Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and cook for about 5 minutes, allowing the flavors to meld beautifully while keeping an eye on the simmering broth.

Uncover the pot and continue to simmer the Cuban Style Black Beans for 7 to 10 minutes, stirring occasionally. This will help reduce the liquid, creating a creamy texture. Watch for the sauce to thickly coat the beans; if it looks too thick, you can add a little more broth or water.

Once the beans reach your desired consistency, stir in a generous handful of chopped fresh cilantro. Taste and adjust seasoning with salt, pepper, and if desired, a splash of vinegar and a teaspoon of brown sugar to balance the flavors, enhancing their vibrant profile.

Transfer the flavorful Cuban Style Black Beans to a serving bowl or over a bed of white rice. Garnish with extra cilantro and lime wedges for a zesty kick, making each bite a delightful experience of bold flavors that everyone will love.