Mexican Pintos with Cactus

Mexican Pintos with Cactus

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

4 h 10 m servings 153 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 2162 mg
  • 86%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

11
  1. 15 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 abo...

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 t...

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...

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 abo...

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 ...

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 "haystack...

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

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.

Delicious! Cooked beans in pan then added the cooked nopal

Yum! Really nice served over rice with grated cheddar. Will make again. My only comment is that it took a couple more hours than projected; I used dry beans.