In a soup pot over high heat, add the black beans and cover them with water. Boil the black beans for 2 minutes.
Remove the pot from the heat, and allow the beans to soak in the water for 1 hour.
Drain the beans, then place them back in the soup pot and pour the 6 cups of water over the beans. Place to the side over low heat.
In a sauté pan over medium heat, and the olive oil, then cook the chopped onions, bell peppers, and garlic until the onions are translucent (approximately 5 minutes).
Transfer the pepper/onion mix into the soup pot with the beans and water. Add the bacon, bay leaves, salt, pepper, and paprika. Turn the heat to high and bring the mix to a boil, then lower heat to low, cover the soup pot, and simmer the beans for 2 hours, or until the beans are tender. Add additional water as needed.
Remove from heat and stir in the rice wine vinegar.
Serve with rice.