Dump the dry beans in a fine mesh colander and rinse with cold water.  Pick through the beans to remove any small stones or broken beans.

Add the beans to a Dutch oven and cover the beans with water.  Soak overnight.

The next day, drain the beans and add them to a Dutch oven.

Pour in enough broth to cover the beans by about 2 inches.

Smash 3 garlic cloves with the back of a knife and add to the pot.  Add 2 bay leaves as well.

Place the pot over high heat and bring to a boil.

Reduce the heat to low and simmer the pot until the beans are tender.  This will take 90 minutes to 2 hours.  Check the liquid often and if needed, add more broth or water.

When the beans are soft, remove them from the heat and drain the beans in a fine mesh strainer.  Pick out the crushed garlic cloves and discard. Set aside the beans.

In the same Dutch oven placed over medium-high heat, warm the oil until shimmering.  

Meanwhile, mince the remaining 2 cloves of garlic and add to the hot oil.  Toss in the diced onion and peppers.  Saute, until the onion is translucent and the vegetables are very soft- about 8-10 minutes.  Add the tomato paste and stir, allowing it to brown very slightly – about 5 minutes.

Stir in the salt, cumin, oregano, and chili powder.  Toast until the spices are just becoming fragrant – about 2 minutes.

Stir in the cooked beans, sugar, and red wine vinegar.  Stir until the vegetables are well incorporated with the beans.

Taste and adjust for seasoning.

Serve the beans beside the cooked rice and garnish with lime wedges, chopped cilantro, and a grilled pineapple slice.