Summer Tacos Reloaded

Fresh Pinto Beans & Rice with Plum and Heirloom Tomato Relish

Ingredients

Plums
Heirloom Tomatoes
Jalapenos
Variety Bell Peppers
Fresh Pinto Beans
Rice
Tortillas
Cumin
Chili Powder
3 Cloves Garlic
S&P


Instructions

Rinse beans, put in big stock pan and cover with one inch of cold water. Bring to a boil and simmer for 2 hours, adding minced garlic and spices 90 minutes in.

Meanwhile, roast the peppers. Remove the skins and chop, along with the fresh veggies. Mince the jalapeno and garlic. Toss together with salt & pepper.

Serve with warm tortillas.