Piquant Cactus

Name: Piquant Cactus
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; Cornbread, optional

9 ingredients

1 steps

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
Cornbread, 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 cornbread if desired.