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Place the dried black beans in a large pot and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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