Black beans, like all dried beans, should be soaked before cooking. This hydration helps to reduce the cooking time. Because black beans are small, 2-4 hours soaking in cold water should be fine but if you a good meal planner, maybe do it the night before. Drain and cook as per recipe.
In a large stockpot, cover the beans with water, covering them by 5cm.
Add bay leaf, cumin, oregano, and red pepper.
Simmer until the beans are tender, about 45 minutes.
In a sauté pan, sauté the red and green peppers, along with the onions, on a low heat, until translucent.
Place in a blender and puree - this is known as the "sofrito".
In the same pan, sauté the garlic.
Add the garlic to the beans, along with the sofrito, olive oil, sugar and vinegar.
Season with salt and continue to simmer until very thick for around 45 minutes stirring frequently to avoid the beans catching on the bottom of the saucepan.
Garnish with finely chopped red onion and coriander which will intensify the flavours and give you a delicious Winter soup.