Mexican Pintos with Cactus Recipe -
Mexican Pintos with Cactus Recipe
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Mexican Pintos with Cactus
Make Mexican pinto beans in the crock pot with bacon, jalapenos, and cactus. See more
  • READY IN 4+ hrs

Mexican Pintos with Cactus

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    4 hrs

    4 hrs 10 mins


  1. 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.
  2. 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.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2010

Ok, I'm not exactly sure why this recipe only has a 3 1/2 star rating because it is fantastic! I didn't have time to do dried beans in the crockpot so I used a can of white kidney beans (I had them on hand) and I used jarred cactus. I had never had cactus before and didn't know what to expect. I can tell you that I will use this recipe as a staple side dish in my home from now's delicious!

Most Helpful Critical Review
Nov 13, 2007

Decent. I omitted the bacon since I didn't have any on hand, and I used jarred nopalitos because my grocer does not carry cactus leaves. If you want more spice, I would throw the jalapeno in about thirty minutes before serving. After sitting four hours in the crockpot, I couldn't even taste the jalapeno, and I didn't even remove the seeds before hand.


15 Ratings

Nov 13, 2009

My hubby loves this! His Mama has been making it for him, before me, for years! I made a pot of beans the other day and Share Bear convinced me to try the cactus. I found this recipe and went to the market and got a jar of cactus. I sauted some onions and added my beans. The cactus is vinegary and spicy. I mentioned to Carlos that they don't have a lot of flavor and he said "No they don't. That is the way they are!" I added 1/2 the jar and heated it up. Really good! The cactus by itself, tastes like pickled green beans. I will of course make this again. Thank You Katz002.

Aug 08, 2011

Okay I cheated a little bit. I had some extra cactus leftover from another recipe on this site and I stumbled across this one. I didn't have time for a slow cooker and so I brought my pintos to a boil, turned off the heat, and let soak for an hour. I drained the water and proceeded from there but all done on the stove. LOVED this recipe and I will use again. Top with extra bacon, onion, and jalapeno for additional yummy goodness.

Aug 12, 2010

I used this recipe for instructions on how to cook cactus leaves - they turned out great! After they were cooked, I added them to fajita veggies: onions, garlic and zucchini. We made "haystacks": rice, beans, fajita veggies, and salsa. Yum!

Sep 23, 2008

WAY too salty. Next time I'll add it at the table if needed.

May 03, 2010

This was quick and easy. The only change I made was adding 2 minced garlic cloves. Thanks for the great recipe. Served it with tortillas, sour cream and cojita cheese.

Jan 09, 2012

Delicious! Cooked beans in pan then added the cooked nopal


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 2162 mg
  • 86%

* Percent Daily Values are based on a 2,000 calorie diet.

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