In a very large pot (20-qt +), soak:

4 lbs. dry black beans

for 48 hours in ample water. Remove floating beans and other imperfections, replacing water after 24 hours. Replace water once more (with enough to cover the beans in 1 inch of water). Bring to a boil then reduce to very low heat and simmer. Stir frequently and be sure to scrape the bottom to check that beans are not sticking.

In a large pot or wok saute, (in turn), over medium-low heat:

 1 tablespoon vegetable oil (such as peanut or olive oil)
 1 pound uncured bacon, diced
 12 minced garlic cloves or 12 teaspoons minced garlic in oil
 4 cups finely chopped yellow onion
 2 cups finely chopped red bell pepper
 
After sauteing, add:

 4 tablespoons salt
 2 teaspoons ground cumin powder
 1 teaspoon ground black pepper
 2 teaspoons ground Venezuelan pimienta dulce, or Jamaican ground allspice
 2 bay leaves
 1/2 lb. (8 ounces) Venezuelan papelon or Colombian panela (solid dark brown sugar cane chunk or solid molasses chunk)

Stir frequently and cook until slightly reduced and golden brown. Add beans to the sauteed mixture. Stir well, return to a boil, then simmer on very low heat for 4-6+ more hours until beans are very soft and turning into bean paste.

Serve with white or brown jasmin rice, stringed beef brisquet or pulled pork and plantains for the traditional Venezuelan pabellon. Refrigerate and/or freeze unused portion when it cools to room temperature.

Also a huge, vegetarian verson for 8 gallons of beans.

 (*optional )