Grilled Chile-Citrus Chicken Breasts With Pinto Beans

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6 garlic cloves, chopped

1 tablespoon mild ground red chile, such as New Mexican, ancho, Californian, or a mix

1 teaspoon ground cumin, or to taste

Juice of 1 orange

Zest of 1/4 orange

Juice of 1/2 lemon

Salt and pepper to taste

2 tablespoons extra virgin olive oil

3 tablespoons chopped cilantro

4 boneless skinless chicken breasts

6 slices fairly lean bacon

1 1/2 cups cooked pinto-type beans

1 recipe Rouille (see Corn and Zucchini Soup)

Cilantro leaves for garnish

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