Description
Mexican Pintos with Cactus is a traditional, hearty dish combining creamy pinto beans and tender cactus paddles simmered with flavorful spices. This vibrant recipe showcases authentic Mexican flavors perfect as a side or main dish.
Ingredients
Units
Scale
- 2 cups dried pinto beans, soaked overnight
- 1 lb fresh cactus paddles (nopal), cleaned and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 cups vegetable or chicken broth
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Drain soaked pinto beans and rinse well.
- In a large pot, heat oil over medium heat. Sauté onion, garlic, and jalapeño until fragrant and translucent.
- Add diced cactus paddles and cook for 5 minutes until tender.
- Add pinto beans, cumin, oregano, salt, pepper, and broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, or until beans are soft and flavors meld.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro, alongside rice or warm tortillas.
Notes
- Be sure to remove spines from cactus paddles before cooking.
- Soaking beans overnight reduces cooking time and improves digestibility.
- For a vegetarian version, use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg