Soak the beans: Add the dried beans and 8 cups of room temperature filtered water or low-salt vegetable stock to a heavy-based pot, like a Dutch oven. Soak the beans for two hours. Do not drain or rinse.
Boil the beans: Cook the beans in the same broth they soaked in. Put the pot on the stovetop over high heat and bring to a boil.
Stir in and simmer: Once boiling, stir in the minced onion, garlic, and a 1/2 tsp of sea salt, then bring the stove down to a simmer. Cover the pot with the lid askew, so some of the moisture can escape. Simmer for 1.5 hours.
Add in the seasonings: Stir in the diced tomatoes, minced chipotle pepper and adobo sauce, fresh cilantro (or ground coriander), ground cumin, chili powder, Ceylon cinnamon, the rest of the salt, and freshly cracked black pepper. Remove the lid, and simmer for 1.5 hours more, until the beans are soft. If needed, or if you like “soupier” beans, feel free to add 1 or 2 more cups of vegetable broth or water as the beans simmer.
Taste, adjust, and enjoy: Season with more salt or pepper, to taste. Enjoy with your favorite Mexican dishes – and always with a squeeze of lime juice!