Rinse the black beans and soak them in the 5 cups of water overnight in a heavy duty stock/soup pot.
Bring the beans to a boil with the water on high heat. The colour of the water should be a dark hue, this is normal. As the water beings to boil, reduce the flame to medium. Add all the ingredients referenced above into a cheesecloth and tie into a tight knot then drop this into the pot, carefully.
The beans should be cooked until tender, this should take 1hr 30minutes.
Replenish with water if the water levels drop drastically, a cup at the maximum should be enough.
Once cooked, add the 2 cups of vegetable stock and remove the pot from the heat. Discard the mushy ingredients from the cheesecloth.
Prepare the sofrito by adding the coconut oil to a small frying pan on medium heat.
Sauté the minced garlic and onions for 1 minute then add the peppers and stir in the cumin and oregano. Continue to cook for another 2-3 minutes.
Pour the minced mixture into the soup pot and stir.
Use an immersion blender and pulse the black bean soup no more than three times, it will break down further with time. If you don’t a immersion blender, ladle a cup worth of beans and puree in a food processor/conventional blender.
Reheat the soup on medium heat, then reduce to low after 2 minutes.
Finally, add the vinegar, palm sugar and pink salt and pepper, season to taste.
Stir in the roasted red pepper, reduce the heat to low, cover the pot with the lid and simmer for 1 hour, occasionally stirring. During this time the soup should be a creamy consistency with a sweet and tangy taste
Remove the bay leaf and serve with a dollop of dairy free sour cream.