Mexican Pintos with Cactus - 25.2g Carbs, 6.3g Fiber, 1.2g Sugar
{Suggestions: Cut back on salt any way you can. Such as omitting added salt. Bacon has salt. So will the cactus "IF" using jar or canned Take care, Gloria}
From: allrecipes.com - Recipe by: KATZ002
"An honest Mexican recipe for pinto beans using bacon, chilies and cactus."
Prep: 10 min
Cook: 4 hr
Ready In: 4r h 10 min
Servings: 10
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
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.
Servings: 10
Nutrition per Serving: 153 Calories, Calories from Fat, 1.6g Total Fat, 0.5g Saturated Fat, 3mg Cholesterol, 2162mg Sodium, 25.2g Total Carbs, 6.3g Dietary Fiber, 1.2g Sugars, 9.5g Protein
Vitamin A - IU: 41
Vitamin C: 5
Calcium: 59
Iron: 2
Potassium: 590
Thiamin: < 1
Niacin Equivalents: 3
Vitamin B6: < 1
Magnesium: 74
Folate: 205
Posted by: chefgloria1030@yahoo.com
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