Drain the beans and set aside.

Heat a large, heavy Dutch oven over medium high heat and add the oil. When hot, add the onion, garlic, jalapeno, bay leaves, chili powder, cumin, and 1 teaspoon of the Southwest Essence and saute until vegetables are softened, 4 to 6 minutes. Add the drained beans, water, and cilantro stems and bring to a boil. Reduce the heat so that the beans are at a steady simmer and cook, partially covered, stirring occasionally at first and then more towards the end of cooking, until the beans are very tender and most of the liquid has evaporated, 2 to 3 hours. If the beans get too thick before they are tender, add more water as needed.

When the beans are tender, add the remaining teaspoon of Southwest Essence, salt, and chopped cilantro leaves. Remove from the heat and let cool briefly, then serve in bowls, garnished with the avocado, tomato, shredded cheese, and lime wedges.