Hot black beans with ancho and habenero chilles

There are many black bean with ancho chile recipes online, but this one is simpler to make, because (i) I use chiles and ot much else for flavoring, and (ii) I'm lazier than others.

1 lb of black beans
    the Rancho Gordo Midnight black beans cost ~$6 but are much creamier than normal ones
2-6 dried ancho chiles
1-4 habenero peppers (or any other hot pepper you want)
(optional)
salt
garlic

This recipe is quite ad hoc, so feel free to vary times and amounts as desired.  The key points are:

1. Black beans cook in 75-120 minutes.
2. Rehydrate the ancho chiles by cooking them with the beans - they will start to break up after 60-90 minutes.
3. Hot chiles lose their heat the longer they are cooked, so add them later for more heat.  I've been adding them too early (45-60 minutes of cook time) giving me beans less hot than I want.

1) Clean and pick through the beans if you wish.   Rehydrate beans by either (a) soaking for 8+ hours or (b) a "quick" soak.  To do (b), cover beans with water, bring to a boil, then immediately turn off the heat, cover and let sit for an hour.

2) Optional - rinse off the ancho chiles.   Optional - at the end of the rehydration process, put the ancho chiles into the bean water, to start rehydrating them.

3) Place beans in a pot and cover with a bit of extra water - some people use new water, others the soaking water.  Add salt as desired.   Add the ancho chiles, stems and seeds and all.  (I've added them directly from package).  Simmer for 60-120 minutes until done, but do (4) before that.

4) About 15-30 minutes before beans are done, wash hot chiles.  Optionally remove stems, seeds and membranes.  There's no need to chop them up as they will break down in the beans.  Place hot chiles in the black beans.

5) When done, stir up beans to break up the peppers and distribute somewhat more evenly.  Remove pepper stems if present.  Enjoy.