The Beans
1. In a large stockpot, cover the beans with water, covering them by 2 inches.
2. Add bay leaves, cumin, oregano, and cayenne. Simmer until the beans are tender about 45 minutes.
3. In a saute pan, saute onions and bell peppers until translucent. Puree in a blender. This is sofrito.
4. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4 cup olive oil, sugar and vinegar. Season with salt and continue to cook until very thick, about 45 minutes.
5. Garnish with finely chopped red onion.
Pico de Gallo (sounds like a pureed version vs. a chunky version)
1. Using Vitamix, blend 1 red or sweet onion, 2 cloves garlic, 2 bunches cilantro, 2 fresh jalapenos, juice of 2 limes, salt to taste. At the end add in the 15 tomatoes diced and blend 2-3 seconds.
2. Saute 3 cloves garlic, and jalapenos on low heat until fragrant, about 3 minutes. Add tomatillos and salt, saute until tomatillos begin to soften and release moisture, about 5 minutes. Add veg broth, bring to a slow boil for 1/2 hour, stirring occasionally.
3. Remove from heat, let cool until it is not steaming, then add the cilantro and lime juice, pour into a blender and blend until it's pretty smooth, about 30 seconds.