Frijoles Negros Escabechados




Cook beans in lightly salted simmering water until tender, about one hour.

Meanwhile, bring the onions to a boil in enough salted water to cover.

As they reach a boil, remove from heat, drain, and add to a small non-reactive bowl with the vinegar.

Heat the oil in a large, nonreactive skillet.

Add the garlic, annatto powder, cumin and ancho chile, ham and stir, cooking for three minutes or so.

Add the drained beans, onions , and vinegar, and salt and pepper to taste.

Stir and cook for five minutes.

Refrigerate or serve hot, garnished with chopped eggs or olives.