For the Black Beans: Heat the olive oil in a large saucepan (4-5 quarts in size) over medium-low heat. Add the diced onions and a generous pinch of two of salt and cook, stirring often, for 6 to 8 minutes or until soft and translucent. Add the minced garlic, oregano, cumin, chili powder, red pepper flakes, and bay leaves and cook, stirring constantly, for about 1 minute or until fragrant.
Add the canned tomatoes and bring to a simmer. Cook for 20 to 30 minutes on medium heat. Add the drained and rinsed black beans and continue simmering over low heat for an additional 5 to 10 minutes. Before serving, stir in the freshly chopped cilantro. Season to taste with salt and pepper.
Serve with crispy baked potatoes or basmati pilaf. Top with finely grated parmigiano-reggiano cheese. Garnish with chopped cilantro.
For the Crispy Baked Potato: Scrub the potatoes well and dry. Preheat an oven to 375°F (190°C) with a rack in there position. Place the potatoes directly on the oven rack. Bake for 1½ hours or until the skins are golden brown and very crispy. Allow to cool slightly, then serve hot.