Frijoles Negros Escabechados

Ingredients

 * 2 cups dried black beans
 * 2 large onions, thickly sliced
 * 1/2 cup red wine vinegar
 * 3 tablespoons vegetable oil
 * 3 cloves garlic, minced
 * 1 1/2 teaspoons cumin seeds, crushed
 * 2 ancho chilies, seeded and crushed
 * Salt and pepper to taste
 * 4 hard-boiled eggs, chopped
 * 1/2 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 fr4om heat, drain, and add to a small nonreactive bowl with the vinegar.
 * 4) Heat the oil in a large, nonreactive skillet.
 * 5) Add the ham, 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.