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Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 10
Ingredients:
2 cups dry pinto beans, rinsed
2 large flat cactus leaves
3 tbsp salt, divided
3 slices bacon, diced
1 jalapeno pepper, deseeded then diced
2 slices onion
Directions:
1. Pour the pinto beans into a slow cooker then cover with hot water, filling it to the top. Add the bacon, jalapeno, 2 tbsp of salt and onion.
2. Cover the slow cooker then cook on high heat setting for 3 to 4 hours, adding more water as required until beans becomes tender.
3. Remove thorns from the cactus leaves then slice into small sizes. Transfer to a saucepan with 1 tbsp of salt then cover with enough water. Bring to a boil then cook for 15 minutes.
4. Drain then rinse with cold water for a minute. Once the bean is soft, add the cooked cactus leaves then cook for another 15 minutes on high setting.
