Mexican Pintos With Cactus recipe

10 servings

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

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.