Instructions:
- Rinse the dry beans thoroughly. Place in a pot, cover with water by 3 inches, and soak overnight (or use the quick-soak method: boil 2 minutes, rest covered off heat for 1 hour). Drain the soaking water.
- Add the drained beans to a Dutch oven, cover with 8 cups of fresh water/broth, and add the bay leaves. Bring to a boil, then reduce heat immediately to a gentle simmer. Skim off any foam that rises during the first 30 minutes. Simmer, partially covered, for 60-90 minutes until beans are tender but not mushy.
- While beans simmer, heat the olive oil in a separate medium skillet over medium heat. Add the diced onion and green pepper. Cook slowly for 8-10 minutes until softened and translucent.
- Add the minced garlic, cumin, and oregano to the skillet. Cook for 60 seconds until fragrant (blooming the spices).
- Once the beans are tender, remove and discard the bay leaves. Scoop about 1 cup of the cooked beans and liquid into a bowl and mash thoroughly until smooth.
- Stir the entire sofrito mixture from the skillet into the main bean pot. Stir in the mashed bean paste.
- Add the vinegar and brown sugar. Bring the beans back to a gentle simmer. Cook uncovered for another 15–20 minutes, stirring occasionally, until the liquid has reduced and the stew has thickened.
- Taste and adjust seasoning by adding salt and pepper. Stir in half of the fresh cilantro just before serving. Garnish with the remaining cilantro.