1 POUND BLACK VALENTINE BEANS, soaked
2 TABLESPOONS SAFFLOWER or GRAPESEED OIL
1 SMALL WHITE ONION, chopped
2 GARLIC CLOVES, finely chopped
1/2 MEDIUM GREEN BELL PEPPER, seeded and chopped
1 JALAPEÑO CHILE, CHOPPED
2 TABLESPOONS CIDER VINEGAR
1/4 CUP FRESH CILANTRO LEAVES
1/4 TEASPOON SPANISH SMOKED PAPRIKA
SALT AND FRESHLY GROUND PEPPER
Put the beans and their soaking water in a stockpot and add more cold water if needed to cover the beans by at least 1 inch. Bring to a rapid boil and cook for 5 minutes.
Reduce the heat so that the beans are barely simmering and cook until the beans are nearly soft, about 1 hour.
Meanwhile, in a medium, heavy skillet over medium-high heat, warm the safflower oil. Add the onion, garlic, bell pepper, and chile and sauté until the vegetables are very aromatic and beginning to brown, 8 to 10 minutes.
Add the vinegar, cilantro, paprika, and salt and pepper to taste and continue to cook, stirring, for 2 to 3 minutes.
(Skip this step if making Moros y Cristos.) Scoop 1 cup of the beans from the pot and add to the skillet. Using a potato masher, mash the beans with the sofrito.
Add sofrito to the pot of simmering beans and season to taste with salt and pepper. Simmer until the beans are tender and flavorful, 30 to 40 minutes.