Mexican Pintos with Cactus

Mexican Pintos with Cactus

KATZ002 0

"An honest Mexican recipe for pinto beans using bacon, chilies and cactus."


4 h 10 m {{adjustedServings}} servings 153 cals
Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 2162 mg
  • 86%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  1. 15 Ratings


Ok, I'm not exactly sure why this recipe only has a 3 1/2 star rating because it is fantastic! I didn't have time to do dried beans in the crockpot so I used a can of white kidney beans (I had t...

My hubby loves this! His Mama has been making it for him, before me, for years! I made a pot of beans the other day and Share Bear convinced me to try the cactus. I found this recipe and went to...

Decent. I omitted the bacon since I didn't have any on hand, and I used jarred nopalitos because my grocer does not carry cactus leaves. If you want more spice, I would throw the jalapeno in abo...