Mexican Pintos with Cactus

     

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

  • PREP

    10 mins

  • COOK

    4 hrs

  • READY IN

    4 hrs 10 mins

Directions

  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.

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

Related Recipes:

Mexican Bean Stew Pinto Beans Muy Facil Frijoles III Nopalitos Con Papas Spicy Mexican Style Zucchini Casserole Smoky Black Beans Tortillas with Cactus and Cheese Southwestern Cactus Salad Lentil and Cactus Soup (Mom’s Recipe) Pollo con Nopales (Chicken and Cactus)