In a small-bowl, then add all of the Herb/Spices Ingredients except simmer and bay leaves. Mix and put aside.
In a Dutch oven (I use it) add the minced onions, red bell peppers, green bell peppers and jalapenos, saute over moderate heat for 7-10minutes or till tender.
Add a water tbsp or so, if they begin to stick and/or to prevent-burning.
Add the tomato paste and minced garlic then saute for 30minutes.
Add the Herb/Spice mixture saute for a few seconds, simply to release their fragrance and then add the vegetable-broth, black-beanswater, sherry vinegar, petite diced tomatoes, bay leaves and water.
Stir well to blend, bring to a boil, then immediately lower to a simmer. Cover and simmer for 15minutes.
After 15minutes, then remove the cover and also flavor test for taste. Add the cayenne-pepper, then ramp-up any additional spices as required at this moment.
Then take a potato-masher or a fork and mash a few of these beans to make a creamy texture, stir well. Do not mash each the beans, more or less a 1/3 of these. Simmer for a couple of minutes.
Remove and discard the bay leaves. Serve immediately with rice and topped with fresh-cilantro or parsley.