Rinse, sort, and soak the black beans overnight.

Rinse and strain before cooking.

In a large stockpot, melt the nondairy butter over medium-low heat.

Add the red onion, yellow onion, garlic, and a pinch of salt.

Sweat the vegetables for 10 to 15 minutes until translucent and fragrant.

Add the water, bay leaves, paprika, chili powder, cumin, coriander, soaked beans, liquid smoke, and diced tomatoes with juice.

Stir well.

Bring the mixture to a boil, then reduce to a simmer.

Cover and let cook for 1½ to 2 hours, stirring occasionally.

Check the beans for tenderness.

If the pot loses too much liquid due to steam, add more water as needed.

Remove and discard the bay leaves before serving.

Serve hot, garnished with nondairy sour cream and/or avocado slices if desired.