In a large pot 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 water to cover the beans in 2 inches 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 very large pot (20-qt +) saute (in turn), over medium-low heat:

 1 tablespoon vegetable oil (such as peanut or olive oil)
 1 1/2 sticks of butter or 1/2 pound uncured bacon, diced
 12 cloves garlic or 6 teaspoons minced garlic in oil
 4 cups finely chopped yellow onion
 2 cups finely chopped red and/or green bell pepper
 
Stir frequently and cook until slightly reduced and golden brown. Add beans to the sauteed mixture. Season with:

 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 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. Scrape beans off the bottom of the pot once or twice per hour.

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.

 (*optional )