Combine the beans and aromatics

• Rinse the dried black beans and pick out any stones or debris.
• Put the beans in a Dutch oven with the chopped onion, green bell pepper, half of the garlic, the oregano, salt and water.
• Stir everything together so the aromatics are evenly distributed.

Simmer until tender

• Bring the pot to a boil over high heat.
• Reduce the heat to low, cover partially and simmer gently, stirring occasionally, until the beans are completely tender and creamy.
• Add more hot water if the beans start to look dry.

Make the finishing sofrito

• Heat the olive oil in a frying pan over medium heat.
• Add the finely chopped onion and cook until soft and translucent.
• Stir in the remaining garlic and cook until fragrant, about 1 minute.

Wake up the beans

• Scrape the sautéed aromatics into the pot of beans and stir well.
• Simmer for a few more minutes so the flavors meld, then taste and adjust the salt.
• Serve hot, or let cool and refrigerate.