Mexican Charro Beans with Ham

 

4 slices uncooked bacon chopped

1 C. diced precooked ham

14 ounces prepared Pico de Gallo sauce

4 C. canned pinto beans

1 medium onion

1 pinch Salt to taste

fresh cilantro, finely chopped

sour cream, a dab on each serving for garnish

 

In large skillet, fry bacon with diced ham. When done, add Pico de Gallo and sauté (approximately one minute). Add beans and all ingredients to stock pot. Simmer 10 to 15 minutes. Add small amount of water as needed. Add salt to taste. Sprinkle with fresh chopped cilantro. Serve individual servings in a bowl with a dab (spoonful) of sour cream, and fresh cilantro sprinkled on top.