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 .
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1. Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the...