Mexican Pintos with Cactus Popular Recipes

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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
  • 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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