The first thing to do is rinse the dry beans VERY well in a colander to get rid of any dirt and impurities they may have (very in touch with nature and all, but there are limits, ha!)
Soak the beans for better digestion and nutritional value. In a large bowl, pour the freshly rinsed beans and add 4 cups of water and the two tablespoons of apple cider vinegar. Let this soak for a minimum of 4 hours, but 12 hours is better. I know, I know, this step is a headache, but it's necessary if you want to fall in love with the beans. They soak to get rid of phytic acid, think of it as a protective layer that all seeds have to protect them from the elements so that they don't destroy the life inside, i.e., so that the little seed can grow into a big and strong tree. But that layer also defends itself against our stomach and (especially if you're not used to a plant-based diet, it can cause bloating and gas), but I digress, back to the recipe. After soaking, drain the beans and rinse them well; they should be a bit larger, and the water a bit darker (be careful when draining because it can stain!).
In a pot, add the freshly rinsed beans and add salt and pepper, onion, garlic, bell pepper, whole cilantro, spiciness to taste, and the tablespoon of miso and the 7-8 cups of water. Cover.
Bring the pot to high heat for 3-5 minutes until the water bubbles, then reduce to medium heat to low and cook for 2-3 hours until the water has almost dried up (but it should still be somewhat pasty)
Check every 30 minutes and stir to make sure the beans don't stick to the bottom.
Let it cool and serve or store in an airtight container for up to 4-5 days in the fridge.
