Other Side Dishes
Mexican Pintos with Cactus
Slow Cooker Crock Pot
dry pinto beans, rinsed
flat cactus leaves (nopales)
jalapeno pepper, seeded and chopped
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.