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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JK Jamal
jkj@gmail.comThis recipe was a great way to use up some leftover pintos. The cactus added a nice touch of flavor and texture. I would definitely recommend this recipe.
Nakul Kp
nakul_kp@gmail.comI'm always looking for new and exciting ways to cook pintos, and this recipe definitely delivered. The cactus added a unique flavor and texture that I really enjoyed. I will definitely be making this again.
DJ RONY Soondwep
soondwep@gmail.comThis dish was delicious! I loved the combination of flavors and textures. The pintos were cooked perfectly and the cactus added a nice crunch. I will definitely be making this again.
michelleKylaElla
michellekylaella@hotmail.comThis recipe was easy to follow and the dish turned out great! I made a few substitutions, such as using black beans instead of pintos and adding some chopped cilantro. The dish was a hit with my family and I will definitely be making it again.
Syed Zada
z_syed42@hotmail.frI'm not a fan of cactus, so I was hesitant to try this recipe. However, I was pleasantly surprised by how much I enjoyed it. The cactus was cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe to anyone who is lookin
Priyadarshani Priyadarshani
priyadarshani_priyadarshani31@hotmail.comThis recipe was a disappointment. The pintos were overcooked and the sauce was bland. I would not recommend this recipe.
Kyle Hoffman
k.hoffman@aol.comThis dish was a little too spicy for my taste, but I still enjoyed it. The pintos were cooked perfectly and the sauce was flavorful. I would recommend this recipe to anyone who loves spicy food.
Vivian Chisom
chisom.v@yahoo.comThis was my first time cooking with cactus, and I was really impressed. The cactus added a unique flavor and texture to the dish that I really enjoyed. I will definitely be using cactus in more recipes in the future.
Carolina Rubio
c-rubio@yahoo.comI love this recipe! It's so easy to make and always turns out delicious. The pintos are always cooked perfectly and the sauce is flavorful and tangy. I highly recommend this recipe.
Patricia Anderson
p-anderson18@gmail.comThis recipe was easy to follow and the dish turned out great! The pintos were tender and flavorful, and the cactus added a nice crunch. I will definitely be making this again.
ibrar wali
ibrar@aol.comI'm not usually a fan of cactus, but I was pleasantly surprised by how much I enjoyed this dish. The pintos were cooked perfectly, and the sauce was flavorful and tangy. I'll definitely be making this again!
Linathi Njokweni
linathi42@hotmail.comThis Mexican pintos with cactus recipe was a hit with my family! The combination of flavors was amazing, and the cactus added a unique texture that we all loved. I will definitely be making this again.