Drain the liquid from the beans. Then, add them to a large pot of water along with the oregano, bay leaves, and sage.
Bring the beans to a boil, and cook until tender but not quite done. If you have pre-soaked them, it will take 30 to 40 minutes. Without soaking, it will take about 1 1/2 hours.
As the beans are cooking, add the olive oil to a large skillet and saute the onions, peppers and garlic until fragrant. Add the cumin and saute for another minute or two.
Now add the remaining ingredients, stirring to combine. Raise the heat to a medium-high temperature and bring to a boil.
Continue to cook and stir for about 5 minutes.
Drain the beans, and strain out the herbs – but reserve some of the liquid. You can use this to adjust the consistency of the sauce.
Now add the beans to the sauce and continue to cook for another 15 to 20 minutes. The sauce should be thick and the beans darkened.
Use the reserved bean liquid to thin it if the sauce gets too thick.