Rating: 4.5 stars
38 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

An honest Mexican recipe for pinto beans using bacon, chilies and cactus.

Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

153 calories; protein 9.5g; carbohydrates 25.2g; fat 1.6g; cholesterol 3mg; sodium 2161.8mg. Full Nutrition
Advertisement