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.