Mexican Pintos with Cactus
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups dry pinto beans, rinsed
3 Tbsp salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion
Instructions:
Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 Tbsp salt, jalapeno, and onion. Cover, and cook on high for 3 to 4 hours, adding water as needed, until bean are tender.
Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 Tbsp 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 solft and cook for 15 minutes more on high.
Serves 10.
From allrecipes.com