The Day Before Serving:
Combine juices, lemon slices, parsley, garlic, oregano, salt, pepper and cumin in 5-quart casserole. Place chicken in marinade and allow to marinate overnight.
In 2-quart measuring cup, combine 3 cups water and black beans. Allow to soak overnight.
To make the black beans and rice:
Drain beans well and set aside. In 4-quart saucepan on Wolf cooktop over medium heat, fry bacon until crisp, reserving 1 tablespoon fat. Remove bacon, crumble it and set aside. Heat bacon fat on medium heat. Add onion and garlic and sauté until onions are soft. Mix in remaining ingredients, including soaked beans and crumbled bacon. Bring all ingredients to a boil and reduce to a high simmer. Cook 1 hour 10 minutes or until beans are very tender and almost all of the cooking liquid has been absorbed. Taste for seasoning and adjust if desired. Gently mix into warm cooked rice.
To Make the Chicken:
Remove chicken from marinade and pat dry, reserving the marinade. In a 6-quart stockpot on Wolf rangetop over medium high heat, add 2 tablespoons oil and heat until just smoking. Place half the chicken in the hot oil carefully with tongs. Allow to brown before turning. Brown on all sides, remove from pan and repeat with remaining chicken pieces. Remove second batch of chicken from pan. Pour off oil. In same pan, add remaining 2 tablespoons oil and add onion slices and green peppers. Allow the onions to brown and peppers to cook through. Stir in marinade, capers and olives. Bring to a boil and add browned chicken. Reduce to a gentle simmer and cover. Cook for 40 minutes, or until chicken is thoroughly cooked. When chicken is tender, arrange it over the black beans and rice and spoon sauce over the chicken.
*2 teaspoons dried parsley can be substituted for 2 tablespoons fresh parsley
**1 teaspoon dried oregano can be substituted for 1 tablespoon fresh oregano