In a large colander, rinse the black beans. Discard any damaged or misshapen beans. Transfer the beans to a slow cooker that’s 6-quarts or larger.

In a microwave safe bowl, add the vegetable oil, onion, garlic, cumin, oregano, thyme, crushed red pepper, and 1/2 tsp salt. Cook until onions are translucent about 8 minutes. Stirring occasionally about every 1-2 minutes of cook time.

Stir the onions into the slow cooker. Add the bay leaf.

Pour in the water and stir.

Cover and cook on low 6-8 hours, until the beans are tender.

Add the salt the last 30 minutes of cook time.

Remove the bay leaf.

Taste the beans and adjust the seasoning as necessary.

Serve.