mexican pintos with cactus

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• 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.