sure, the basil isn't really what anyone would call traditional, but it's fresh from the garden today, and basil + tomato = tasty in any combination. the pico de gallo ended up going really well with heavier flavors of grilled mushrooms and kidney beans in the burrito.
does anyone have any fantastic tips for cooking beans evenly? maybe i just need more than that one-inch covering of water. most of the beans turned out soft and delicious, but we found a few hard ones in the bunch. not inedible hard, but unpleasantly hard. tips?