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My review
Mexican Pintos with Cactus
KATZ002
"An honest Mexican recipe for pinto beans using bacon, chilies and cactus."
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Ingredients
4 h 10 m servings 153 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 153 calories; 1.6 g fat; 25.2 g carbohydrates; 9.5 g protein; 3 mg cholesterol; 2162 mg sodium. Full nutrition
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Reviews
Read all reviews 1826 Ratings
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Most helpful positive review
7/9/2010
Ok, I'm not exactly sure why this recipe only has a 3 1/2 star rating because it is fantastic! I didn't have time to do dried beans in the crockpot so I used a can of white kidney beans (I had t...
Most helpful critical review
11/13/2007
Decent. I omitted the bacon since I didn't have any on hand, and I used jarred nopalitos because my grocer does not carry cactus leaves. If you want more spice, I would throw the jalapeno in abo...
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7/9/2010
Ok, I'm not exactly sure why this recipe only has a 3 1/2 star rating because it is fantastic! I didn't have time to do dried beans in the crockpot so I used a can of white kidney beans (I had t...
11/12/2009
My hubby loves this! His Mama has been making it for him, before me, for years! I made a pot of beans the other day and Share Bear convinced me to try the cactus. I found this recipe and went to...
11/13/2007
Decent. I omitted the bacon since I didn't have any on hand, and I used jarred nopalitos because my grocer does not carry cactus leaves. If you want more spice, I would throw the jalapeno in abo...
8/8/2011
Okay I cheated a little bit. I had some extra cactus leftover from another recipe on this site and I stumbled across this one. I didn't have time for a slow cooker and so I brought my pintos to ...
8/11/2010
I used this recipe for instructions on how to cook cactus leaves - they turned out great! After they were cooked, I added them to fajita veggies: onions, garlic and zucchini. We made "haystack...
5/1/2010
This was quick and easy. The only change I made was adding 2 minced garlic cloves. Thanks for the great recipe. Served it with tortillas, sour cream and cojita cheese.
7/15/2014
Yum! Really nice served over rice with grated cheddar. Will make again. My only comment is that it took a couple more hours than projected; I used dry beans.