"I love the beans served at a lot of Mexican restaurants I frequent, and so I decided to take a crack at making them at home. Don't be afraid of the amount of chiles in this recipe, the long simmer time mellows out the spiciness."
Soak the beans with the dried chiles overnight. Drain the soaking water, and place the remaining ingredients (except salt and pepper) in a large stock pot. Simmer on medium-low 2 hours or more, until beans are soft and the skins are cracking open. Salt and pepper to taste. Serve.