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May 8, 2019

Frijoles Azteca ( Black Beans with Nopal cactus)

Frijoles Azteca, savory black beans with onions, nopal cactus, jalapenos, topped with crumbled bacon. Perfect as the main dish for dinner, or on the side.

Black Beans with Nopal Cactus topped with Cotija cheese






Frijoles Azteca (Black Beans with Nopal Cactus)

Ingredients:
  • 1 cup dry Black beans, cleaned and rinsed
  • 1 cup Nopalitos, clean and cut into 1/2 in. strips
  • 1 small onion, diced
  • 1 tsp. minced garlic
  • 1 lb. bacon cooked and crumbled(omit-vegetarian)
  • 1 jalapeƱo, stemmed, seeded and sliced
  • Cotija, crumbled
  • 1 tbsp vegetable oil
  • Salt to taste
Instructions:

  1. Place black beans, and 4 cups water in a slow cooker, cook on high for 4 hours. Add water as needed to keep from drying. Do not overcook
  2. When beans are cooked, drain and save liquid.
  3. In a large skillet on medium heat, add oil and stir in most of the chopped onion (reserve a little to use as a garnish) and minced garlic. Then add the nopalitos, and jalapeƱos continue frying until they are heated through, a few minutes more. Stir in the drained beans, and salt to taste stirring for 2 to 3 minutes to incorporate the flavors. Stir 3 cups of the liquid into the beans and nopalitos.
  4. Bring to a slow boil, stirring from time to time. Reduce heat and cook for 15-20 minutes, or until nopalitos are tender.
  5. Serve in bowls, top with diced onions, crumbled cotija cheese, and crumbled bacon.
  6. Optional toppings: Tomatillo salsa, minced cilantro.

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