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| Arizona Cactus and Beans |
"Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread."
Ingredients :
- 2 teaspoons vegetable oil
- 2 potatoes, cut into small rectangles
- 1 cup shredded carrots
- 2 1/2 (15 ounce) jars nopalitos cactus, drained
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 2 teaspoons fenugreek seeds
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can pinto beans
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 33M |
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- Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
- Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.
Notes :
- Remove spines and slice 3 to 4 prickly pear cactus pads instead of used jarred cactus if desired.
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