Add onion and jalapeno to a large soup pot over medium heat. Cover and dry-sauté for a few minutes.
Add the garlic, cumin and chili powder. Sauté for a couple more minutes.
Add the black beans, water, and vinegar, and bring to a boil. Once boiling, reduce the heat to low-medium and simmer for 75 minutes, or until the beans are soft.
Stir in the oregano and bell pepper. Serve warm. Garnish with fresh cilantro.
