INGREDIENTS
This is what you need for 4 servings:
- 1 lb. nopales, diced
- 2 cups dry pinto beans
- 3 slices bacon, cut in ½” pieces
- olive oil and/or butter
- ½ medium onion, chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 2 tbsp. cilantro, chopped
- S&P
Pic1: nopal soup with pinto beans
Directions
- Soak the beans overnight in water.
- Render the bacon in a 6-qt. pot over medium heat to release the fat, but do not crisp.
- Remove the bacon. Set aside.
- If needed, add oil and butter to the bacon drippings in the cooking pot and heat over medium heat.
- Add the onions and cook until soft, about 5 minutes. Do not allow to burn.
- Add the garlic, and stir for about 30 seconds.
- Then add the beans and cover with water or chicken broth.
- Bring to the boil. Reduce and simmer over low heat until the beans are tender.
- Add chicken broth and keep warm
- Heat oil and/or butter in a large sauté pan.
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Add the nopales and sauté until the moisture is completely gone.
Be careful not to burn the nopales - Add the nopales to the beans, stir in chopped cilantro, and adjust the seasoning.
- Serve in bowls with salsa or pico de gallo.