MEXICAN PINTOS WITH CACTUS
An honest Mexican recipe for pinto beans using bacon, chilies and cactus.
Provided by Raven Higheagle @ravenhigheagle
Categories Other Side Dishes
Number Of Ingredients 6
Steps:
- 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.
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