Mexican Pintos with Cactus Popular Recipes
Wednesday, March 20, 2019
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Mexican Pintos with Cactus |
"An honest Mexican recipe for pinto beans using bacon, chilies and cactus."
Ingredients :
- 2 cups dry pinto beans, rinsed
- 3 tablespoons salt, divided
- three slices bacon, chopped
- 2 large flat cactus leaves (nopales)
- 1 jalapeno pepper, seeded and chopped
- 2 slices onion
Instructions :
Prep : 10M | Cook : 10M | Ready in : 4H10M |
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- Place the pinto beans right into a slow cooker, and fill to the pinnacle with hot water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover, and cook dinner on High for three to 4 hours, including water as wanted, till 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 sufficient water to cowl. Bring to a boil, and cook dinner for 15 minutes. Drain and rinse with bloodless water for 1 minute. Add to the beans whilst they are soft, and cook for 15 extra mins on High.
Notes :
- Try using a Reynolds® sluggish cooker liner on your gradual cooker for easier cleanup.
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