Place the black beans, water and bay leaves in a large soup pot. Bring the mixture to a simmer. Reduce the heat to low, partially cover the pot, and simmer the beans until tender, 45 min – 1 hour.

While the beans are cooking, heat the olive oil in a large skillet. Add the minced green pepper, onion, and garlic. Cook over medium heat until the vegetables have softened.

Add the cumin, oregano, salt, and pepper to the vegetable. Mix well.

Once your beans are tender, remove the bay leaves. (Do not drain the beans.)

Add a cup of the soft beans to the vegetables in the skillet and mash the beans with the back of a spoon.

Add the vegetable mixture to the beans in the pot. Add the vinegar and sugar. Bring the beans to a gentle simmer, and simmer, uncovered, until your desired consistency is reached, 5-10 min.

Serve the beans immediately over rice, or cover and refrigerate for up to 3 days to let the flavors deepen.