An honest Mexican recipe for pinto beans using bacon, chilies and cactus.
Original recipe makes 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
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PREP
10 mins
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COOK
4 hrs
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READY IN
4 hrs 10 mins
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.
Nutrition
Calories: 153 kcal
Carbohydrates: 25.2 g
Cholesterol: 3 mg
Fat: 1.6 g
Fiber: 6.3 g
Protein: 9.5 g
Sodium: 2162 mg