Frijoles Negros Escabechados

Description
Peruvian Pickled Black Beans

Ingredients

 * 2 cups dried black beans
 * 2 large onions, thickly sliced
 * ½ cup red wine vinegar
 * 3 tablespoons vegetable oil
 * 3 cloves garlic, minced
 * 1½ teaspoons cumin seeds, crushed
 * 2 ancho chiles, seeded and crushed
 * salt and pepper to taste
 * 4 hard-boiled eggs, chopped
 * ½ cup pitted black olives, chopped

Directions

 * 1) Cook beans in lightly salted simmering water until tender, about one hour.
 * 2) Meanwhile, bring the onions to a boil in enough salted water to cover.
 * 3) As they reach a boil, remove from heat, drain, and add to a small non-reactive bowl with the vinegar.
 * 4) Heat the oil in a large, nonreactive skillet.
 * 5) Add the garlic, cumin, and ancho and stir, cooking for three minutes or so.
 * 6) Add the drained beans, onions, and vinegar, and salt and pepper to taste.
 * 7) Stir and cook for five minutes.
 * 8) Refrigerate or serve hot, garnished with chopped eggs or olives.