Enfrijoladas con Cecina

Rinse the Black beans thoroughly and place them in a pot with 1.5 liters of water. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the Black beans are very tender. Season with salt to taste during the last 30 minutes of cooking.

While the Black beans cook, prepare the chiles. Remove the stems and seeds from the Dried Ancho chile and Dried Guajillo chile. Heat a comal or dry skillet over medium heat and toast the chiles for 30 seconds per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water; let them rehydrate for 20 minutes.

Peel the Garlic cloves and chop 50g of the White onion. Once the Black beans are cooked, drain about half of their cooking liquid into a separate bowl, reserving the rest of the beans and liquid. Drain the rehydrated Dried Ancho chile and Dried Guajillo chile.