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