The night before, put the beans, water, bay leaves and green pepper in a stock pot to soak overnight.
The next day, heat stock pot over medium-low heat and simmer beans for about 1 1/2 hours. (Keep an eye on the water; as it reduces, add water to maintain about the same level.)
Heat a skillet over medium heat until the rim is hot to the touch. Add 1/4 c. olive oil and heat for an additional minute.
Add onions and garlic and sauté. When they start to soften, add the cooked green pepper and 3 - 4 ladles of the cooked beans (without the water) to the skillet. Take a potato masher and mash the beans with the pepper and onion mixture. Once the texture is kind of pasty, mix in the oregano and cumin, then add it back to the beans and water with 1 tsp. of vinegar and salt to your taste. (The beans’ water should be black by now.)
Cover the pot and let it cook for about 15 minutes on medium-high, then lower the temperature to simmer for about 1 hour more. (Keep checking the water so it doesn’t evaporate too much, but remember that the beans are at their best when they are kind of thick, not watery.)
Before you serve, mix in about 1/4 c. of extra virgin olive oil.
Serve with white rice and bread.