Start by rinsing the beans several times before leaving them to soak overnight in a large pot or bowl 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 beans to a large pot if you used a bowl during the soaking process).
Add the bay leaves and a tablespoon of coconut oil to the pot.
Bring the water to the boil then reduce the heat to medium and simmer with the lid on until they soften (this may take up to 1-1 ½ hours).
Once the beans have cooked, they should be soft to the touch (use the back of a spoon, to determine tenderness) if ready, it will mash with ease.
Prepare the sofrito by sautéing the garlic, onions and bell peppers in a skillet with 2 tablespoons of coconut oil on medium heat until soft and translucent.
Season the sofrito mix with the black pepper, oregano, cumin and pink salt then stir.
Once the onions have turned translucent, transfer the contents into the large saucepan with the black beans and stir.
Use a ladle to extract some of the beans (about ¾ cups worth) and mash them before returning them to the pot. This will help to create a thick bean sauce.
Stir in the cidar vinegar (and sugar if you are using) before reducing to low-medium heat.
Put the lid on the pot and allow to simmer until the beans start to thicken up (anything from 45 minutes- 1hour). Feel free to mash some more beans during the time of simmering for further thickening or add a splash of water if required.
Do a taste test and adjust for additional seasoning if required
Discard the bay leaves and serve accordingly