Slow cooker: Mexican Pintos With Cactus
INGREDIENTS
Servings: 10
dry pinto beans, rinsed
salt, divided
bacon, chopped
large flat cactus leaves (nopales)
jalapeno pepper, seeded and chopped
onion
DIRECTIONS
- 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.
Support TastyCookery project and get TastyTales for free
Support project
Review
Read all reviews ()
Popular recipes
Related recipes