Begin by thoroughly rinsing the dried black beans under cold running water in a colander. Take your time to inspect the beans for any debris or small stones and remove them.

In a large saucepan, combine the cleaned black beans with oregano, a tablespoon of olive oil, a bay leaf, and broth. Ensure the broth covers the beans adequately. If necessary add more broth or stock.

Place the saucepan over medium-low heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let the beans cook until they are tender and soft. This typically takes around 1 to 1.5 hours. Stir occasionally and add more water if necessary to keep the beans submerged.

Meanwhile, in a separate sauté pan, heat the remaining olive oil over medium-low heat. Add the finely chopped scallions, diced green bell pepper, minced garlic cloves, ground cumin, and brown sugar. Cook the vegetables until they are softened and fragrant, stirring occasionally.

Once the vegetables are cooked, season them with kosher salt, freshly ground black pepper, and any additional herbs or spices you prefer. Stir well to incorporate the seasoning evenly.

Once the black beans are tender, carefully add them to the sautéed vegetables in the pan. Gently fold the beans into the vegetables until they are well combined.

Squeeze in the juice of a fresh lime or lemon to brighten the dish with a citrusy zing.

Remove the pan from the heat and transfer the flavorful bean mixture to a serving dish. These pollo tropical beans are now ready to be served as a delicious and nutritious side dish or as a filling for tacos, burritos, or salads. Enjoy your homemade creation!