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Pour off most of the liquid from each can of the black beans but don’t rinse or drain them in a colander. The beans should be very glossy with a little sauce from the can when they go in the pan. Set aside.
Heat the oil in a heavy 12-inch skillet over MEDIUM heat. Add the onion, bell pepper, and jalapeño, and cook, stirring, until the vegetables begin to soften, approximately 4 to 5 minutes.
Add the garlic and cook for 1 minute more.
Add the beans, broth, oregano, cumin, paprika, salt, pepper, bay leaf, vinegar, and sugar.
Increase the heat to bring the mixture to a low boil, then reduce the heat to LOW and simmer, stirring occasionally, until the mixture thickens and the flavors blend, about 15 minutes.
Remove the pan from the heat, remove the bay leaf, and serve.