These cactus beans can be served with many different Mexican dishes but I prefer to server them for a vegetarian main course, with a green salad a side of Spanish rice. The unusual flavors will surprise you with how well they work together.

Ingredients

* 1 Tbs. canola oil
* 1/2 onion, chopped
* 2 jalapenos, seeded and cut into strips
* 5 C. cooked pinto beans with 1 C. bean broth
* 1 1/2 C. canned chopped cactus paddles, drained and rinsed
* 1 head of garlic, outer covering removed
* 2 tsp. chopped dried oregano
* sea salt and fresh ground pepper

Directions

In a medium sauce pan heat the oil and fry the onion and jalapenos. When they are softened, add the beans and broth along with the cactus paddles, garlic, oregano, salt and pepper. Cook for 30 minutes. Remove the garlic before serving.