Start by rinsing the beans several times before leaving them to soak overnight in a large pot of water (not the 6 cups of water).
The next day drain off the dark coloured water and replenish with the 6 cups of water.
Add the bay leaves and a tablespoon of coconut oil to the pot.
Bring the water to the boil then reduce the heat to simmer with the lid on for an hour.
The beans should have tenderised and soft to the touch (use the back of a spoon, to determine tenderness).
Prepare the sofrito by sauteeing the garlic, onions and bell peppers in a skillet with a tablespoon of coconut oil on medium heat.
Season the ingredients with the black pepper, oregano, cumin and salt to taste and stir.
Once the onions have turned translucent, transfer the contents into the large pot and stir.
Use a ladle to extract some of the beans and mash them before returning to the pot. This will help to thicken the bean sauce. Feel free to add the tapioca starch mix for thickness if required.
Stir in the cidar vinegar before reducing to low-medium heat.
Put the lid on the pot and allow to simmer for a further 20 minutes.
Serve with rice and freeze any leftovers