Beans and Sausage

Soak 1 ancho chile or dried choricero pepper in a small bowl of hot water until softened, about 20 minutes; drain. Remove stem and seeds; discard. Set pepper aside.
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 1 finely chopped red onion, season with salt, and cook, stirring often, until soft and just starting to brown, 8–10 minutes.
Add 1 pound dried kidney beans, preferably red speckled, or cranberry beans, 4 oounces chopped bacon (about 4 slices), and 6 smashed peeled garlic cloves to saucepan, then add water to cover by 3". Bring to a simmer and cook, skimming surface and adding more water as needed to keep beans submerged, 1 hour. Add reserved rehydrated pepper and 8 ounces morcilla (Spanish blood sausage) or fresh chorizo (about 2 links) and cook until beans are tender, 60–75 minutes.
Transfer sausage to a cutting board and slice. Discard pepper. Mix 2 tablespoons apple cider vinegar into beans and season with salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 finely chopped garlic clove and cook, stirring, until fragrant, about 30 seconds. Add 1/4 head thinly sliced green cabbage (about 3 cups), season with salt, and cook, tossing often, until softened, about 4 minutes.
Serve beans topped with sliced sausage, sautéed cabbage, and pickled guindilla or other mild pickled peppers.