Prepare the Beans: Rinse the dried beans under cold water and soak them overnight in a large bowl of water. If you're short on time, use the quick-soak method: bring the beans and water to a boil for 5 minutes, then cover and let sit for 1 hour. Drain the beans before cooking.
Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened, about 5 minutes. Add the diced tomato and cook for another 2 minutes.
Simmer the Beans: Add the soaked and drained beans to the pot, followed by the vegetable broth, cumin, chili powder, paprika, salt, and pepper. Stir well and bring the mixture to a boil. Reduce the heat, cover, and simmer for 45-60 minutes or until the beans are tender. Add more broth or water if needed during the cooking process.
Serve: Once the beans are cooked and tender, adjust the seasoning with more salt and pepper if needed. Serve the beans hot, garnished with fresh cilantro if desired.
