Cuban Black Beans

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1. 1Step 1: Heat the olive oil in a large pot over medium heat and add the onions, peppers and garlic. Sauté for about 5 minutes, just until the onions and peppers start to soften and release their juices. Add the ground cumin and continue sautéing for a couple of minutes.
2. 2Step 2: Add the beans, oregano, bay leaves and water. Stir until all of these ingredients are well combined. Reduce the heat to the lowest setting and slowly bring to a low simmer. Cover and continue cooking until the beans have softened to your liking, about 2 hours. Try to keep the pot at a low simmer rather than a boil. If you find the beans start to boil with the lid on, just remove the lid and stir often. Add additional water, if needed.
3. 3Step 3: Once the beans are cooked to your preference, add the balsamic vinegar and 1 tsp salt. Cook, uncovered, for 5 minutes. Add any additional salt to taste. Cook for another 20 minutes, if you want your beans thicker rather than soupy. Beans can be served right away, but for better flavor, turn off the heat and let them rest for a few hours or overnight. Reheat and finish off with a healthy drizzle of olive oil before serving.