In a large skillet or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the diced onion and sauté for 4-5 minutes until translucent and fragrant.

Stir in the minced garlic and cook for an additional 30 seconds.

Add the black beans, water, chipotle chili powder, dried oregano, bay leaf, cumin, salt, and black pepper to the skillet. Stir well to combine.

Increase the heat to high and bring to a boil, then reduce to low and simmer after 5 minutes.

Simmer uncovered for about 30 minutes, stirring occasionally.

Once the beans have thickened, remove from heat and stir in the lemon juice and lime juice.