TEXAS DRY RUB:

1 c. brown sugar
1 tsp. cumin
1 tsp. chili powder
Salt and pepper, to taste

Mix all ingredients well and set aside.

BLACK BEAN SAUCE:

2 tbsp. vegetable oil
1 c. red onion, sliced
1 tbsp. garlic, minced
1 lb. black beans, dried - soaked in water overnight
Water (to cover beans)
2 med. Roma tomatoes, seeded
1 tsp. cumin
1 tsp. chili powder
Salt and pepper to taste

In stockpot, heat oil over medium heat. Add red onion, toss and saute until soft (approximately 2 minutes). Add garlic, toss and saute until soft. DO NOT BROWN onion and garlic. Remove from heat and let mixture rest 2 minutes. Add beans. Cover with water. Simmer at low heat 2 hours. Add tomato, cumin, chili powder, salt, and pepper. Check beans for tenderness. Cook longer if necessary. Place mixture in blender and blend until smooth. Set aside.

SALSA:

6 Roma tomatoes, seeded and diced
2 tbsp. lime juice
Salt and pepper, to taste
3/4 c. Cilantro, minced
3/4 c. red onion, diced
1/3 c. olive oil

Mix all ingredients and refrigerate overnight.

CHICKEN:

4 chicken halves, boned except for leg bone, skin on

Place chicken, skin side down, on grill over medium heat. Cook until 3/4 done. Be careful not to burn skin. Turn and cook other side briefly. Remove from grill and place on cooking sheet. Cover skin with dry rub and cook 5 minutes at 450 degrees or until dry rub starts to caramelize and chicken is done.

Place black bean sauce on plates. Remove chicken from oven and place on top of black beans. Drain salsa of excess liquids. Place salsa and sour cream on the side of each plate and serve.

1/2 cup total.