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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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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 Ingredients:
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 |
corn bread, optional |
Directions:
1. 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 corn bread if desired. Yield: 6 servings.
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