In a medium pot, combine the black beans, their cooking liquid, ground cumin, and a generous pinch of salt and pepper.
Set over medium heat to warm gently.
Prepare the orange: Halve it.
Peel one half and add the strip of peel to the bean pot. Separate the peeled half into segments and set them aside for garnish.
Squeeze the juice from the other half and set it aside.
In a separate skillet, heat the olive oil over medium heat.
Add the chopped onion and bell pepper, cooking and stirring occasionally until softened, about 8 to 10 minutes.
Stir the minced garlic into the skillet and cook for one minute more until fragrant.
Transfer the onion and pepper mixture to the pot with the beans.
Return the skillet to the stove, turn the heat to high, and pour in the red wine.
Cook, scraping up any browned bits, until the wine has reduced by about half, approximately 5 minutes.
Pour the reduced wine and the reserved orange juice into the bean pot.
Stir everything together and bring to a simmer.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the orange peel before serving.
Garnish with the reserved orange segments and fresh cilantro or parsley.
