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:

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

Directions Step-By-Step

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.