Perhaps your new favorite bean dish:
While the beans are cooking until soft, prepare the seasoning dip (sofrito). To do this, chop the onion, garlic cloves and second bell pepper and pound them to a pulp in a mortar.
In a frying pan, heat an eighth of a liter of olive oil. Toast the quantity in the hot oil until it turns golden brown. Add the oregano and cumin and the paradeis pulp and stir everything together well. When the beans are soft, add the sofrito to the beans form.
Now add salt and pepper, sugar and the coriander leaves and continue to simmer the stew on low heat for an hour, stirring occasionally.
Just before serving, add the vinegar, white wine and the remaining oil.