Add 1 of the chopped onions, 1 of the chopped bell peppers, ham, bay leaves, salt and árbol chilies. Cover with water adding at least 1 inch of water past the top of the beans. Bring to a boil, cover and reduce heat to medium low. Add the epazote and garlic, stir and cook gently, adding water as needed until the beans are soft, about 2 hours uncovered. When the beans are soft, add remaining chopped onion, bell pepper, tomatoes, paprika, cumin and chili powder. Bring to a simmer and turn off heat. Taste and add more salt if needed. Let set for covered for 30 minutes.