Place soaked, drained Beans and Epazote in a pot with 2 Qts of Water and partially cover. Bring to a boil, lower heat slightly and cook for 1 1/2 - 2 hrs. or until beans are almost done.
Heat oil over medium high heat in a heavy sauce pan. Add Onions, Green Peppers, Chiles and sauté until softened. Add Oregano, Cumin and Bay Leaf. Saute for 2 minutes more.
Add Sofrito to the Black Beans. Partially cover and simmer 30 minutes longer.
Stir in Tomatoes, Vinegar and Sherry and season with Salt. Crush some of the beans to release their starch and add body to the liquid Cook uncovered for an additional 10 – 15 minutes. Adjust seasoning before serving.
Serve over yellow (traditional) or white rice and top with chopped scallions or white onion. Garnish with Limes and Cilantro Leaves.