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Mexican Pintos with Cactus

Raven Higheagle

By
@ravenhigheagle

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


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Serves 10
Prep:
10 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

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
onion

Step-By-Step

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.