Bean Salad With Czech Black Chile Dressing

I set about making a salad with the last of my Ojo de Cabra beans from Rancho Gordo. I put a couple of whole dried Czech Blacks into the bean cooking pot. The pot liquor didn't pick up much chile flavor though. But, I still didn't give up on them. The pods had softened but not split or fallen apart so I removed the stems, cut the pods open, removed the seeds, and then scraped the softened flesh from the skins. Then I pureed the flesh with some sherry vinegar and a clove of garlic from the pot of beans and incorporated that into a dressing with olive oil, ground cumin, and dried oregano. The salad consisted of the beans, some cut-up leftover roast chicken, sliced celery, thin sliced red onion, and cherry tomato halves. Wow, it was really tasty! The chiles added a very pleasant, subtle warmth. Still didn't have a distinctive chile flavor, but the warmth was just sooo perfect.