Mexican Grilled Chicken Breasts With Pinto Beans   12 Chicken Breast 1/2 Cup Ancho Chile Paste 4 Cloves Garlic -- finely chopped 3 Large Lime Juice 1/2 Cup Olive Oil Salt And Pepper -- to taste 1/4 Cup Fresh Cilantro -- finely chopped *** For The Beans -- *** 4 Cups Pinto Beans -- with liquid 2 Tablespoons Olive Oil 1 Clove Garlic -- finely chopped 3 Slices Canadian Bacon -- finely diced 1 Small Onion -- diced 1 Small Green Pepper -- finely chopped 1 Teaspoon Chili Powder Salt And Pepper -- to taste Place chicken in a large non metal casserole dish. Mix marinade ingredients together and spoon over the chicken. let marinate several hours or overnight covered tightly. When ready to cook, place chicken on hot charcoal grill near the heat source or under a preheated broiler. grill 3 minutes on each side. then lower the rack on broiler or raise the rack on the grill, cook until chicken is just cooked through. Baste occassionally. For beans: Take 2/3 cup of beans and 1 1/2 cups of cooking liquid set aside. In a large nonstick skillet, heat the oil and add garlic. Saute over medium heat, add canadian bacon, and cook for 2 minutes. add onions and bell pepper, cook until onion begins to color about 8 minutes. add reserved beans and mash with potato masher. Add reserved liquid or more if needed and bring to boil. Lower heat and simmer for 1 minute. add chili powder, salt and pepper. stir in remaining cooked beans, stir and cook over low heat for 5 minutes until hot and thick. If too dry add some liquid.