This zesty sauce from the Culinary Institute of America is fantastic on chicken.

Ingredients:

• 9 1/2 oz dried black beans, soaked over night.
• 50 fl Oz Chicken stock
• 1/2 oz diced bacon
• 1/2 fl oz vegetable oil
• 4 oz diced onions
• 2 tsp minced garlic
• 1/4 tsp chopped oregano
• 1/2 tsp ground cumin
• 1/2 tsp chopped jalapenos
• 1 dried chile
• salt, as needed
• ground black pepper, as needed
• 1/2 oz chopped sun-dried tomatoes
• 1/2 fl oz lemon juice or as needed
• 1 tsp sherry wine vinegar
  

Instructions:

1. In a medium saucepa, simmer the beans in the stock until tender over medium heat, about 1 hour.
2. Drain the beans and reserve about 8 fl oz of the cooking liquid.
3. In a second medium saucepan, render the bacon over medium heat until it releases it's fat, about 5 minutes.
4. Add the oil, onions, garlic, oregano, cumin, jalapenos and dried chile. 
   
5. Continue to saute over medium heat, stirring occasionally, until the onions are limp and translucent, 6 to 8 minutes.
6. Add the cooked beans to the sauteed vegetables.
7. Season the sauce with salt and pepper and cook for 10 to 15 minutes more.
8. Remove the chile and puree a thrid of the beans.
9. Andd the puree back to the sauce along with the tomatoes.
10. Adjust the consistency with the reserved cooking liquid, as needed.
11. Season with lemon juice and vinegar.
12. Adjust the seasoning with salt and pepper.
13. The sauce is now ready to serve, or it may be rapidly cooled and refrigerated for later use. 

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.