4 1/2 oz. dried pinto beans
1 med. onion, chopped
2 cloves garlic, minced
1/2 tsp. salt (optional)
Pinch cayenne pepper
2 oz. turkey ham, minced
4 oz. shredded Cheddar, Monterey Jack or hot pepper cheese, divided
2 c. shredded lettuce
1 c. chopped tomato
1 tbsp. minced cilantro (Mexican parsley, optional)

Bring water to a boil, add beans (unsoaked), onion and garlic. Return to a boil, turn heat down and simmer uncovered 1 to 1 1/2 hours until beans are tender. Add salt (if used) and cayenne. Stir to mix well. Mash beans slightly with potato masher. Add ham and 3 ounces of the cheese. Remove pan from heat and stir until cheese is melted. Serve on platter surrounded with lettuce and tomato. Garnish with the remaining 1 ounce of cheese and cilantro. Divide evenly. Makes 4 servings.