mexican pintos with cactus

Name: Mexican Pintos with Cactus
Prep time: 10 min
Cook time: 4 h
Cuisine: Mexican
Ingredients: 2 cup(s) dry pinto beans, rinsed; 3 tablespoon(s) salt, divided; 3 slice(s) bacon, chopped; 2 large flat cactus leaves (nopales); 1 medium jalapeno pepper, seeded and chopped; 2 slice(s) onion

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

An honest Mexican recipe for pinto beans using bacon, chilies and cactus.

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yield serving(s)

prep time 10 Min

cook time 4 Hr

method Slow Cooker Crock Pot

Ingredients For mexican pintos with cactus

2 c

dry pinto beans, rinsed
3 Tbsp

salt, divided
3 slice

bacon, chopped
2 lg

flat cactus leaves (nopales)
1 md

jalapeno pepper, seeded and chopped
2 slice

onion

How To Make mexican pintos with cactus

1
Place the pinto beans into a slow cooker, and fill to the top with hot water.

2
Add the bacon, 2 tablespoons of salt, jalapeno and onion.
3
Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
4
Remove any thorns from the cactus leaves, and slice into small pieces.
5
Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover.
6
Bring to a boil, and cook for 15 minutes.
7
Drain and rinse with cold water for 1 minute.
8
Add to the beans when they are soft, and cook for 15 more minutes on High.
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