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

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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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

153 calories; 1.6 g total fat; 3 mg cholesterol; 2162 mg sodium. 25.2 g carbohydrates; 9.5 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2010
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 them on hand) and I used jarred cactus. I had never had cactus before and didn't know what to expect. I can tell you that I will use this recipe as a staple side dish in my home from now on...it's delicious! Read More
(43)

Most helpful critical review

Rating: 3 stars
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 about thirty minutes before serving. After sitting four hours in the crockpot I couldn't even taste the jalapeno and I didn't even remove the seeds before hand. Read More
(20)
36 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
07/12/2010
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 them on hand) and I used jarred cactus. I had never had cactus before and didn't know what to expect. I can tell you that I will use this recipe as a staple side dish in my home from now on...it's delicious! Read More
(43)
Rating: 5 stars
07/12/2010
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 them on hand) and I used jarred cactus. I had never had cactus before and didn't know what to expect. I can tell you that I will use this recipe as a staple side dish in my home from now on...it's delicious! Read More
(43)
Rating: 5 stars
11/13/2009
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 the market and got a jar of cactus. I sauted some onions and added my beans. The cactus is vinegary and spicy. I mentioned to Carlos that they don't have a lot of flavor and he said "No they don't. That is the way they are!" I added 1/2 the jar and heated it up. Really good! The cactus by itself tastes like pickled green beans. I will of course make this again. Thank You Katz002. Read More
(25)
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Rating: 3 stars
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 about thirty minutes before serving. After sitting four hours in the crockpot I couldn't even taste the jalapeno and I didn't even remove the seeds before hand. Read More
(20)
Rating: 5 stars
08/08/2011
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 a boil turned off the heat and let soak for an hour. I drained the water and proceeded from there but all done on the stove. LOVED this recipe and I will use again. Top with extra bacon onion and jalapeno for additional yummy goodness. Read More
(19)
Rating: 5 stars
08/12/2010
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 "haystacks": rice, beans, fajita veggies, and salsa. Yum! Read More
(13)
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Rating: 3 stars
09/23/2008
WAY too salty. Next time I'll add it at the table if needed. Read More
(10)
Rating: 5 stars
05/03/2010
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. Read More
(9)
Rating: 5 stars
01/09/2012
Delicious! Cooked beans in pan then added the cooked nopal Read More
(5)
Rating: 5 stars
07/15/2014
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. Read More
(4)