Rinse the beans then soak them for 6 hours. Drain and rinse well.
Add the black beans to a medium size heavy bottom pot together with the carrots, onion, garlic, bay leaf and thyme.
Cover with water by 2 inches and bring to a boil. Cover with a tight lid and simmer on medium low flame for 2 hours.
Add the smoked paprika, onion powder, red pepper flakes, coriander and oregano and cook another 30 to 45 minutes until the beans are buttery tender and most of the water has been absorbed. Season to taste with sea salt and discard the bay leaf and thyme sprigs. Remove from flame.
Use a hand held immersion blender to purée the beans until whipped and fluffy to your liking. Add more liquid if desired at this point.
Serve with fresh cilantro and lime next to brown rice, in tacos or as a spread on sandwiches.
Depending on how old the beans are and how long they have soaked you might need to add more water during cooking. So keep an eye on the liquid.