For the beans: soak dried pintos over night.  In a medium pot, saute thinly sliced bacon over high heat.  Remove and saute finely chopped onion and jalapeno peppers in fat from bacon.  Add the bacon, the beans, and a few cups of water or stock to the pot.  Cook unit beans are soft and mash.  Add salt, pepper, and hot sauce to taste.

For the cabbage & avocado salad:  in a large bowl, whisk together the juice from 2-3 fresh limes, a few tablespoons of blood orange vinegar, and salt and pepper.  Slowly drizzle olive oil into the mixture while whisking until you reach desired consistency.  Add chopped cabbage and sliced avocado.

To finish: bake a flour or corn tortilla until slightly crispy.  Remove from the oven, add bean spread and top with cheese.  Bake until cheese is melted and golden.  Top with salad and serve.

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• 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 3 jalapenos, chopped
• 3 ears of corn, shucked boiled
• 1 cup white wine
• 2/4 cup fresh blood orange juice, strained
• 1 lb fettucini
• Parmesean Reggiano, shaved

In large saute pan, saute shallots over med-high heat until transparent.  Add jalapenos and cook for another couple minutes. Lower heat, add garlic, and cook for 1-2 minutes.

Return heat to high, add wine, and cook down.  Add blood orange juice and corn and lower heat.

Meanwhile, cook fettucini according to box instructions until almost al dente.

Strain and finish cooking in blood orange mixture.  Add corn as well at this point.

Plate and serve with shaved parm.

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