Drain and rinse the beans

• Pour the pinto beans into a colander and rinse well under cold water.
• Let them drain thoroughly.

Prepare the vegetables

• Chop the heirloom tomatoes and the onion.
• Mince the garlic and the seeded jalapeño.
• Roughly chop the cilantro leaves.

Blend the salsa

• Add the beans, tomatoes, onion, garlic, jalapeño, lime juice, cilantro, cumin, paprika and salt to a food processor.
• Pulse until smooth but still slightly chunky, scraping down the sides as needed.

Taste and serve

• Adjust the salt and lime juice to taste.
• Serve right away or chill until needed, with tacos or tortilla chips.