Mexican Pintos with Cactus recipe
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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
Nutrition Info
- 153.1 caloriescarbohydrate: 25.2 gcholesterol: 3 mgfat: 1.6 gfiber: 6.3 gprotein: 9.5 gsaturatedFat: 0.5 gservingSize: -sodium: 2161.8 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Pintos with Cactus
Directions
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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.