Rinse black beans. In an 8-qt. pot cover with 4 inches cold water. Refrigerate overnight. (To quick-soak: Boil rapidly 1 minute. Remove from heat. Let stand, covered, 1 hour.)
Add onion, garlic, bay leaf, cinnamon stick, ancho chile, and a herb sprigs, such as oregano or cilantro. (Tie stems with twine.) Add additional cold water to cover by 4 inches. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, 45 minutes or until just tender, stirring occasionally. Add coarse salt. Cook 20 to 30 minutes more or until soft. Let cool in cooking liquid. Discard bay leaf, cinnamon, chile, and herbs.