MEXICAN PINTOS WITH CACTUS
An honest Mexican recipe for pinto beans using bacon, chilies and cactus.
Provided by KATZ002
Categories Side Dish Beans and Peas
Time 4h10m
Yield 10
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.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 25.2 g, Cholesterol 3 mg, Fat 1.6 g, Fiber 6.3 g, Protein 9.5 g, SaturatedFat 0.5 g, Sodium 2161.8 mg, Sugar 1.2 g
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sanele mtshali
[email protected]This was my first time cooking with cactus, and I was really impressed. The dish was flavorful and easy to make.
Surab Khan
[email protected]I tried this recipe last night and it was amazing! The cactus was a great addition and added a unique flavor to the dish.
My phone First
[email protected]This recipe was so flavorful and easy to make. The cactus added a nice touch of texture and flavor.
Liam Cleary
[email protected]Easy to follow recipe and delicious results! My family loved the cactus, and it was a great way to get them to eat their vegetables.
Anayat Khan
[email protected]This Mexican Pintos with Cactus recipe was a hit! The combination of flavors was amazing, and the cactus added a unique texture and flavor that I had never experienced before. I will definitely be making this dish again.