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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 240 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	2	cups	rinsed	-	-	-	-
salt	3	tablespoons	divided	-	-	-	-
bacon	3	slices	chopped	350.28	1.0752	10.6008	33.3396
flat cactus leaf	2			-	-	-	-
jalapeno pepper	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
onion	2	slices		30.4	7.0984	0.836	0.076

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.