Cuban Black Beans

1 pound dried black beans, picked over and rinsed

2 green bell peppers, 1 quartered lengthwise and 1 minced

8 cups water

2 bay leaves

1/2 cup plus 2 tablespoons olive oil, divided

1 red bell pepper, minced

1 yellow bell pepper, minced

1 large white onion, minced

1 tablespoon ground cumin

1 tablespoon oregano

1/4 cup tomato paste

3 tablespoons minced garlic

Kosher salt

Put black beans, quartered green pepper, and bay leaves in a large saucepan; add 8 cups of water. Bring to a boil over moderately high heat. Reduce heat to low, partially cover saucepan, and cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Remove and discard green pepper pieces and bay leaves.

Meanwhile, heat 1/4 cup of the olive oil in a large skillet. Add minced bell peppers and onion; cook over moderate heat until softened, about 20 minutes. Stir in cumin, oregano, and tomato paste.

Cook garlic in remaining 1/2 cup of olive oil in a small saucepan over moderately low heat until golden brown.

When beans are tender, add sautéed pepper mixture and garlic in its oil. Season with salt and simmer gently for 5 minutes to blend flavors.

Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.