Mexican Pintos with Cactus Recipe

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.

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.