Mexican Pintos With Cactus

Ingredients

• 3 slices bacon chopped
• 2 large flat cactus leaves nopales
• 1  jalapeno seeded chopped
• 2 slices onion 
• 2 cups pinto beans dry rinsed
• 3 tablespoons salt divided

Equipment

• sauce pan
• slow cooker

Directions

1. Place the pinto beans into a slow cooker, and fill to the top with hot water.
2. 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.
3. Remove any thorns from the cactus leaves, and slice into small pieces.
4. 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.
5. Drain and rinse with cold water for 1 minute.
6. Add to the beans when they are soft, and cook for 15 more minutes on High.