Smoky Pinto Beans with Peach Salsa

Serves 6 – use organic ingredients whenever possible

Sort through the beans carefully, removing any broken ones or rocks.

Rinse the beans in a colander, and put them in a large cast iron pot.

Add all of the rest of the ingredients except for the cilantro leaves.

Add 7 cups of filtered water and bring to a boil. Reduce heat to medium low and simmer, partially covered, for 3 hours, stirring occasionally.

When the beans are tender, add the cilantro and adjust the salt.

Fresh Peach Salsa

Serves 6 as a garnish – use organic ingredients whenever possible

1-2 serrano chiles (depending on your heat preference)
1/4 onion
1 lime
1/2 teaspoon salt
1/2 cup cilantro leaves
1/2 avocado
1 peach

Finely chop the onion.

Wearing rubber gloves, remove the seeds from the chili and finely chop it.

Mix the onion and the chili together in a bowl.

Juice the lime and pour it over the onion and chilies and let sit for 5 minutes.

Add salt, finely chopped cilantro leaves, and finely chopped avocado.

Pit, peel and finely chop the peach, and mix it with the rest of the ingredients.

Finely chop the tomatoes and add them last. Mix Gently.