Soak your beans overnight to soften them.

Cook the anchos over medium-heat in a skillet. Be sure to cook them on both sides. 

After the anchos are cooked place them in a bowl of warm water. Soak them for 30 minutes.

Next, cook the diced onion with canola oil for 10 minutes on medium-low heat. 

Add in the garlic and cook for an additional minute.

Add the garlic, cooked onion, tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and ancho chilies into a blender. Blend until a puree is formed.

Add the beans, beef broth and puree to a pot. Stir to combine.

Bring the mixture to a boil.

Then place a lid on the pot and turn the temperature to low.

Cook until the beans are tender. Stir occasionally. 

Serve hot.