Soak beans overnight. Drain. Prepare chiles by roasting over gas flame or under broiler. When blackened, put into plastic bag and leave to steam for at least 20 minutes. Peel skin off and take out most of the seeds. Chop Sautee diced onion till translucent. Add chopped roasted peppers, spices, vinegar, and garlic. Saute for a couple of minutes. Add enough water to cover. Simmer 30 minutes. Add beans and more water. Cook over medium heat covered till beans are tender. Add salt. Take off cover and simmer till liquid is reduced to a consistency that you like. Enjoy over brown rice with a balsamic vinaigrette.