"An honest Mexican recipe for Pinto Beans using bacon, chilies and cactus." — KATZ002
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dry pinto beans, rinsed
large flat cactus leaves (nopales)
jalapeno pepper, seeded and chopped
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 on...it's delicious!
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.
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.
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.
WAY too salty. Next time I'll add it at the table if needed.
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!
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 teaspoon of salt, and fill with enough water to cover. Bring to a boil, and cook for 2 minutes. Drain and rinse with cold water for 1 minute. Add to the beans and along with 1 cup of your favorite pic ante sauce like PACE and serve .
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Pintos With Cactus
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 15
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