Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.02 Kcal (327 kJ) | ||
| Calories from fat | 33.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 5.54mg | 2% | |
| Sodium | 2220.54mg | 93% | |
| Potassium | 110.72mg | 2% | |
| Total Carbs | 7.96g | 3% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.84 Kcal (577 kJ) | ||
| Calories from fat | 58.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 6% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 2% | |
| Sodium | 3923.22mg | 93% | |
| Potassium | 195.63mg | 2% | |
| Total Carbs | 14.07g | 3% | |
| Sugars | 0.64g | 1% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 6.27g | 7% | |
| Vitamin C | 3.9mg | 4% | |
| Iron | 0.6mg | 2% | |
| Calcium | 44.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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