PIQUANT CACTUS

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Piquant Cactus image

I cut this recipe out of a magazine many years ago and have tried it along with my favorite vegetable recipes. I love it with garden fresh green beans.-Cathee Bethel, Philomath, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

4 to 6 large cactus pads (about 8 inches x 4 inches) or 3 cups fresh green beans
1 medium onion, thinly sliced
1 cup water
3/4 teaspoon salt, divided
4 bacon strips
2 tablespoons or red wine vinegar
2 teaspoons sugar
1 teaspoon Worcestershire sauce
Cornbread, optional

Steps:

  • Slice cactus pads into 1/2-in. wide strips; place in a saucepan. Add onion, water and 1/2 teaspoon salt; cover and cook over medium heat until cactus is tender, about 15 minutes. Drain. Meanwhile, cook bacon in a skillet until crisp; drain, reserving 2 tablespoons drippings. To drippings, add vinegar, sugar, Worcestershire sauce and remaining salt; bring to a boil. Add cactus and bacon; toss to coat. Cover and cook for 2-3 minutes or until heated through. Serve warm with cornbread if desired.

Nutrition Facts :

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