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Slow cooker

Mexican Pintos With Cactus

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Slow cooker: Mexican Pintos With Cactus
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INGREDIENTS
Servings: 10
dry pinto beans, rinsed
salt, divided
bacon, chopped
large flat cactus leaves (nopales)
jalapeno pepper, seeded and chopped
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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