In a large stock pot, combine the beans, onion, bell pepper, garlic, oregano, cumin, bay leaves, and 6 cups of water. Bring to a boil over high heat, then reduce the heat to medium. Partially cover the pot and simmer until the beans are tender, 2 to 2 1/2 hours. Add more water to the pot during the first hour of cooking if it evaporates and the beans are not covered by at least 2 inches of water.
When the beans are tender, remove the lid and turn the heat off. Discard the bell pepper and stir in the vinegar, oil, and salt and black pepper. Taste and adjust the seasoning if needed.
Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.