MEXICAN PINTOS WITH CACTUS

Mexican Pintos with Cactus image

Provided by Raven Higheagle @ravenhigheagle

Number Of Ingredients 6

2 cup(s) dry pinto beans, rinsed
3 tablespoon(s) salt, divided
3 slice(s) bacon, chopped
2 large flat cactus leaves (nopales)
1 medium jalapeno pepper, seeded and chopped
2 slice(s) onion

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.