How to Make Mexican Pintos with Cactus - A Step-by-Step Guide

If you're looking for a delicious, unique, and authentic Mexican dish to try, look no further than Mexican Pintos with Cactus. This dish is a classic example of traditional Mexican cuisine, featuring hearty beans and tender cactus cooked in a savory and flavorful sauce. Pintos are a type of kidney bean that is popular in Mexican cooking, and they provide a rich and satisfying base for this dish.

Cactus, also known as nopal, is a vegetable that is widely used in Mexican cuisine. It has...

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Ingredients

  • 2 cups dry pinto beans, rinsed
  • 3 tablespoons salt, divided
  • 3 slices bacon, chopped
  • 2 large flat cactus leaves (nopales)
  • 1 jalapeno pepper, seeded and chopped
  • 2 slices onion

Information

  • Prep Time: 10 mins
  • Cook Time: 4 hrs
  • Total Time: 4 hrs 10 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    153 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 3mg
    • Sodium: 2162mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 6g
    • Total Sugars: 1g
    • Protein: 10g
    • Vitamin C: 5mg
    • Calcium: 59mg
    • Iron: 2mg
    • Potassium: 590mg