For the beans: soak beans overnight in water to cover. Drain. Over low heat, stir peppers and onions in olive oil for one minute. Add beans and saute over medium heat for about five minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered, until beans are soft...about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper. To roast chicken: Crack the breast bones to flatten. Rub breasts with oil and season with remaning ingredients. Roast in preheated 350-degree oven about 30 minutes, being sure not to overcook. Cool slightly and remove meat from bones. To serve: Place a generous generous portion of beans in a large, flat soup bowl. Slice chicken thinly, keeping skin on, and place on top of beans. Garnish with salsa, sour cream, cilantro and a warm quesadilla. To make quesadillas, top a soft flour tortilla with about 1/4 cup of grated cheddar cheese, two tablespoons of sour cream ad hot peppers to taste. Fold each into quarters and warm through in a 350 degree oven. NOTES : This is the way the recipe was written. I used boneless, skinless chicken breasts, cubed. I shook them in a bag with the oil, then the herbs and spices, cooked them in the microwave, then put them in the beans to finish the cooking. It was delicious, and much more like chili, to our gang. Recipe by: AP Wire Posted to MC-Recipe Digest V1 #1033 by ARoss on Jan 23, 1998