Rinse and sort the beans to remove any undesirable pieces. Then, in a large pan, soak the beans with 8 cups of cold water for 6 to 8 hours or overnight and cover with a lid.

When ready to cook and in a large pan, heat the olive oil over medium heat. Add the pepper, onion and salt and saute until the vegetables are softened, about 8 to 10 minutes. Once the vegetables are softened add the oregano, paprika and cumin to the pan. Stir in the spices to evenly cover and coat the vegetables. Cook for an additional 2 to 4 minutes or until fragrant.

Drain the beans and then rinse with cold water. Place the beans with into the pan and cover with 6 cups of water. Bring the beans and vegetables to a boil and lower the heat to a simmer. Simmer the beans with the lid tilted for 1 ½ hours or until soft. Stir occasionally and, if necessary, add water to keep the beans submerged.

When the beans are finished cooking and are soft and tender, drain all but 1 ½ cups of cooking liquid. Be sure to reserve the additional cooking liquid.

Add the cilantro to the beans. With an immersion blender (or a food processor or blender) puree the beans until smooth. Once the beans are smooth, add the vinegar and heat through at a low heat for five minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pan. If the beans seem dry, add additional cooking liquid to the beans. Salt to taste and serve warm.