Mayan Black Beans with Habanero

Remove any foreign material from the beans. Rinse well and soak overnight in a pan of salted water with the vinegar. Drain the water and rinse the beans well.
 
Roast the habanero, garlic and onion until dark brown. Remove the garlic peel.

Place beans, chili, garlic, onion, water, recado, and salt in a large heavy pan and bring to a low boil, reduce heat to low and simmer until beans are tender, about three hours.