Sort and wash black beans.

Place beans in a large bowl and cover with water to 2 inches above the beans.

Cover and let stand for 8 hours. Drain the beans.

In a crock pot, combine the drained beans, 2 cups of water, vegetable broth, chopped onions, chopped bell peppers, olive oil, salt, crushed fennel seeds, dried cilantro, ground cumin, and dried oregano.

Cover the crock pot and cook on high for 5 hours, or until the vegetables are tender.

Stir in red wine vinegar and diced tomatoes.

Serve the bean mixture over cooked rice.