Drain black beans and combine liquid with water to make a total of 2 1/2 cups, set aside. Sautee onions in olive oil, add garlic, oregano and cummin and continue sauteeing for about 1 minute. In a 2 quart pot, combine rice, liquid and sauteed onions, add bay leave and salt to taste. Bring to boil. Reduce heat to low and cook for approximately 20 minutes or until rice is tender. Serve with your favorite green salad and vegan french bread. Buen apetito!