In a food processor, combine the onion, red and green bell peppers, tomatoes, garlic, and cilantro. Pulse until the mixture reaches a salsa-like consistency.

Heat olive oil in a large skillet over medium heat. Add the sofrito mixture and sauté for 3-5 minutes until fragrant and softened.

Stir in the canned black beans with their liquid, ground cumin, dried oregano, and white vinegar. Mix well.

Reduce heat to low and let simmer uncovered for 20-25 minutes, stirring occasionally.

Adjust seasoning with salt and pepper as needed.

Serve hot, garnished with freshly chopped cilantro.