1. Pick over the beans carefully and rinse well. Combine dried black beans with water in a 6 quart pressure cooker. Cover and let stand overnight. Make sure you have 2/3 water to cover the beans.
2. The next day, bring the beans to a boil in pressure cooker – do not toss the water that the beans soaked in. (You can add additional water if needed.) After the little knob on the pressure cooker goes up, cook on low heat for about 45 minutes, giving it enough time for the beans to tenderize in the water.
3. Prepare the sofrito. Add a tablespoon of olive oil to a medium-heat frying pan and sauté the bacon slices until par-crispy. Then remove the bacon and add the onions and bell peppers. Cook until translucent (maybe 7 minutes) and add the chopped garlic and cook for an additional minute. Season with salt and pepper.
4. When the beans have cooled slightly, add the sofrito, bacon pieces, cumin, sazon complete, vinegar, cooking wine, baking soda and bay leaves. Cook and simmer over low heat for another 20 minutes, stirring occasionally. Add additional salt and pepper to taste. (It’s important to taste at this point, the beans need the salt for flavor.) You'll probably add at least 1 teaspoon of salt or more.
5. Remove the bay leaves & garnish with chopped cilantro and serve the frijoles negros over white rice.