Add one onion, quartered.
Add one pepper, quartered.
Add 4 cloves garlic, minced
Add 3 bay leaves.
Add 1 teaspoon of salt and 1 teaspoon pepper.
Add 1 1/2 tablespoons of oil.
Add 1 teaspoon of cumin.
Add enough water to again cover the beans by an inch.
Bring to a boil and let boil for 5 minutes.
Reduce to a simmer and let simmer for 2 1/2 hours or until the beans are longer hard but aren't mushy, checking the water level on occasion.
Remove the now almost dissolved vegetables to a blender or food processor and puree until a thick paste forms. Add back to the pot and stir.
Add the remaining bay leaves and season with salt and pepper to taste. Continue simmering.
Add 1/4 cup of olive oil to a large saute pan over medium-high heat.
Add the remaining onion (chopped) and bell pepper (also chopped) and cook until starting to soften.
Add the remaining 4 cloves of garlic (minced) and remaining 1 teaspoon of cumin. Stir and cook for 1 minute.
Add the vinegar and salt and pepper to taste. Stir. Remove from heat and then add to the pot of beans.
Continue simmering the beans for 1 to 1 1/2 hours. The beans should be tender and the broth should be thick.