Mexican Pintos with Cactus
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- 2 c
- dry pinto beans, rinsed
- 3 Tbsp
- salt, divided
- 3 slice
- bacon, chopped
- 2 large
- flat cactus leaves (nopales)
- 1 medium
- jalapeno pepper, seeded and chopped
- 2 slice
1Place the pinto beans into a slow cooker, and fill to the top with hot water.
2Add the bacon, 2 tablespoons of salt, jalapeno and onion.
3Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
4Remove any thorns from the cactus leaves, and slice into small pieces.
5Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover.
6Bring to a boil, and cook for 15 minutes.
7Drain and rinse with cold water for 1 minute.
8Add to the beans when they are soft, and cook for 15 more minutes on High.