Soak beans with lots of cold water at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Place drained beans in a pot with half the green pepper and 1 clove of garlic. Add 6 cups of water and bring to a boil over high heat. Once the water comes to a boil, lower heat to a simmer and cook beans partially covered until tender, about 1-1 ½ hours. While beans are cooking, there should be enough water to just cover the beans. Add a little more if necessary. Maintain a simmer and not a boil so the beans cook evenly and maintain their shape.

Warm the olive oil in a medium skillet. Add the remaining bell pepper, 4 cloves minced garlic and onion. Cook over medium heat until tender. Stir in the spices, salt and pepper and cook until fragrant, another minute or two.

Add the pepper-onion mixture to the cooked beans and simmer for 5-10 minutes. If broth is too liquidy, cook until desired consistency is reached. Add the vinegar to taste and the sugar. Taste for salt and season accordingly.

Cover and refrigerate overnight (reheat the next day) or serve immediately.