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Mexican Pintos With Cactus

By: KATZ002

"An honest Mexican recipe for Pinto Beans using bacon, chilies and cactus."

Rate/Review | Read Reviews (9)

What to Drink?
	Sauvignon Blanc
	Margaritas to Die For

Prep Time:
10 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 cups dry pinto beans, rinsed
3 tablespoons salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion

Directions

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.
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.