Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper or food processor.

Add oil to a medium-sized pot on medium heat.

Add vegetables to the pot and saute until soft, about three minutes.

Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt, and black pepper and bring to a boil.

Lower heat and cover. Simmer about 15 minutes, stirring occasionally (adjust water as needed).

Taste for salt and serve with picadillo, white rice, and fried plantains.