Pressure Cooker: Turkish Green Beans

Pressure Cooker Turkish Green Beans

i used to think that pressure cooking was an expedient process that sacrificed flavor for speed.... i figured that when possible slow cooking traditionally is always superior to this method. that said, i was pretty happy with this....

the recipe attached is modified by me from a recipe i got online... i changed a lot of stuff and might experiment some more next time i try this...

i've attached some pics of the creation as well as the previously discussed greek salad...

Turkish Green Beans

Throughout much of the world, the pressure cooker is the single most important piece of equipment in the kitchen. It does a brilliant job with whole grains. It tenderizes tough cuts of meat and drives aromatic flavorings deep into their fibers. It reduces cooking times by two-thirds or more. In countries where long-simmered dishes predominate, pressure cooking is the norm. And in poorer countries, where fuel is a luxury, pressure cooking is a necessity.

Olive-oil braising is a popular technique in Turkey, where people like their vegetables well-cooked and full of flavor. I think they improve after a night in the fridge, and I'm earmarking this recipe for my next potluck.

Ingredients:

1.5 to 2 lb. green beans, trimmed and bisected lengthwise

2 medium white or brown onions, chopped coarsely

1 roasted red bell pepper (chopped fine)

6 garlic cloves, slivered

5 to 6 small Roma tomatoes, and chopped coarsely (you can peel, but I don’t)

2 Tbsp. tomato paste

½ habanero chopped, de-seeded/de-veined (or any substitute to add some heat to the dish)

11/2 cups water, divided

1 tsp. salt

2 tbs worsteshire

1 tsp. granulated sugar

1/2 cup olive oil

To taste:

Coriander

Cumin

Ginger

Garlic powder

Place the beans, onion, garlic and tomato and other chopped ingredients in the pressure cooker. Dilute the tomato pastes in 1/2 cup water and pour that over the beans. Add the remaining water, salt, sugar and oil.

Once the pot is at full pressure, cook for 15 minutes (recipe I originally got said 18 but I thought the beans were a little soft… I like some crunch so I might try 15 mins next time to compare). Quick-release the pressure under cold running water or with the quick-release mechanism. Open and stir to combine. Put top back on and let flavors meld and allow the sauce to thicken some… easy peasy lemon squeezy...

Great over rice!

jummies!!!