Frijoles Negros Escabechados

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Peruvian Pickled Black Beans



  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.