1 clove garlic, minced
2 cups cherry tomatoes and 1/2 cup water
(or a 14.5 ounce can diced tomatoes, not drained)
1 pound green beans, trimmed
In pressure cooker, saute garlic in 2 tablespoons water for one minute, mix in tomatoes and water.
Place trivet at bottom of pot and add steamer basket filled with green beans. Close and lock lid, bring to pressure, cook 5 minutes on high or 9 minutes on low pressure. Release pressure.
Remove steamer basket and trivet, pour green beans into tomato sauce. Check green beans for tenderness, and if necessary, cook for a few minutes in the sauce over low heat without lid.
Serves 4-6 Recipe adapted from Hip Pressure Cooking
|Italian green beans, Twice-baked potato, white bean hash|