Mexican Pintos With Cactus
Flavorful pinto beans cooked with tender nopales (cactus), onions, and spices. This traditional Mexican dish is earthy, mildly tangy, and makes a perfect vegan side or hearty main when served with rice or tortillas.
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
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.
