Need central american recipe

The Recado Colorado 1 white onion, unpeeled, roasted
2 sm. heads garlic, unpeeled, roasted
3 T. annatto (achiote) seeds
1 1-in. piece cinnamon stick (preferably Mexican), crushed
8 whole cloves
6 allspice berries
1/2 t. cumin seeds
1-1/2 t. dried oregano (preferably Mexican)

Peel roasted onion and garlic. Quarter the onion. Place onion and garlic cloves in food processor or blender, and puree. Using electric spice mill or mortar and pestle, grind annatto seeds, cinnamon, peppercorns, cloves, allspice, cumin, and oregano to a powder.
Add spice mixture to the onion and garlic, and blend to form a paste. Store the recado in an airtight container in the refrigerator. It should be good for several weeks

SPANISH BEANS

1/2 onion
1/2 pepper
1 garlic
3 recado leaves
3 ajeces
1 small potato
1 c. dry beans (your choice of
beans)
1 medium piece of salt pork
1/2 can tomato sauce
1/2 tsp. chotina (food
coloring)

Fry salt pork until crispy, then add to the pan the
chopped onion, pepper, garlic, cut racado leaves, ajeces and
diced potatoes. Add tomato sauce and food coloring. Cook all
together to make a nice gravy. After gravy is done put all of
it into beans that you had already cooking in water and salt.
Let it all cook until beans are soft or to your liking.
http://www.restmex.com/recipes/