4 cups dried black beans (about 1 pound, 12 ounces)
1/4 cup small dice smoked bacon
3 tablespoons vegetable oil
1 medium carrot, peeled and small dice
1 medium celery stalk, small dice
1 medium red bell pepper, stemmed, seeded, cut into small dice
1 medium jalapeño, stemmed, seeded, and finely chopped
1/2 medium poblano chile, stemmed, seeded, cut into small dice
1/2 medium red onion, small dice
2 medium garlic cloves, finely chopped
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
4 teaspoons whole coriander seeds, toasted and finely ground
4 teaspoons whole cumin seeds, toasted and finely ground
2 quarts low-sodium chicken broth or vegetable broth (8 cups)
1 bay leaf
Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered and at room temperature for at least 8 hours or overnight. Drain in a colander and set aside.
Place the bacon and oil in a large heavy bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, about 8 minutes. Add the vegetables and measured salt, season with pepper, and cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
Add the coriander and cumin, stir to coat the vegetables and cook, stirring occasionally, until fragrant, about 1 minute.
Add the beans, broth, and bay leaf, increase the heat to medium high, and bring to a boil. Reduce the heat to low and simmer uncovered until the beans are until completely tender, about 1 hour. (Make sure the beans are completely covered with liquid during cooking; you may need to add a little water.)
When the beans are ready, set a strainer over a large bowl. Pour the beans through the strainer. Return the cooking liquid to the pot and boil over medium-high heat until reduced by half, about 15 minutes. Return the beans the the pot and stir to combine. Taste and season with salt and pepper as needed.