Description
This comforting Mexican dish combines tender pinto beans with fresh sautéed nopales (cactus paddles), seasoned with traditional spices like cumin, chili powder, and smoked paprika. Slow-simmered to perfection, it offers a hearty, flavorful vegetarian meal perfect as a side or main dish with a fresh cilantro garnish.
Ingredients
Scale
Beans
- 2 cups dried pinto beans, soaked overnight
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh nopales (cactus), cleaned and cut into strips
- 1 medium tomato, diced
- 1 tablespoon fresh cilantro, chopped (optional for garnish)
Spices & Seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Liquids
- 1-2 cups vegetable or chicken broth
Instructions
- Cook the Pinto Beans: In a large pot, add the soaked pinto beans and cover with fresh water. Bring to a boil, then reduce the heat and let the beans simmer gently for about 1 hour or until tender. Drain and set aside.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing for 3 to 4 minutes until they become soft and fragrant.
- Cook the Nopales: Add the cleaned and sliced nopales (cactus strips) to the skillet. Cook them for 5 to 7 minutes, stirring occasionally until they release their moisture and soften.
- Add Tomatoes and Spices: Incorporate the diced tomato along with ground cumin, chili powder, smoked paprika, salt, and black pepper into the skillet. Stir well and cook for an additional 5 minutes until the tomato breaks down and melds with the spices.
- Combine with Beans: Add the cooked pinto beans to the nopales mixture. Pour in 1 to 2 cups of vegetable or chicken broth—just enough to bring the ingredients together without making the mixture too soupy. Simmer everything together for 10 to 15 minutes to let the flavors blend.
- Finish and Serve: Taste and adjust seasoning with salt, pepper, or additional spices if desired. Serve hot, garnished with freshly chopped cilantro if you like for a bright finishing touch.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Fresh nopales should be cleaned of any spines and can be purchased from Mexican markets or specialty stores.
- This dish can be made fully vegan by using vegetable broth instead of chicken broth.
- Adjust the spice levels to your preference by increasing or decreasing the chili powder.
- Leftovers reheat well and flavors intensify after a day.
