Emilia's Cuban Black Beans Recipe

In a large pot over medium heat cook and stir the bacon with the annatto seeds until the bacon pieces are browned crisp and colored from the seeds. Stir in onion garlic 1/2 cup parsley and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent about 5 minutes. Add the beans oregano cumin kosher salt pepper lime juice and bay leaves. Pour in enough water to cover the beans by about 4 inches and bring to a boil over medium heat.

Cover the pot and simmer the beans and seasonings until tender about 3 hours adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro and simmer for 30 more minutes uncovered to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley and serve.