Mexican Pintos With Cactus |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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An honest Mexican recipe for Pinto Beans using bacon, chilies and cactus. 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:
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.
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