Green Beans

I’ve always loved green beans. My grandma used to make them. My mom made them. And now of course I make them too. My love for green beans grew exponentially when I purchased a cuisinart electric pressure cooker this year. My tender delicious green bean recipe which took hours of slow cooking, now takes 11 MINUTES!

 

Green Beans are very nutritious. They are rich in vitamins A, C, K B6 and are a good source of folic acid, iron, potassium, and Fiber. Fiber should be one thing that you automatically look for on a nutrition label. It is filling and moves through your body slowly and helps regulate blood sugar absorption. This all means that fiber not only helps you feel fuller for a longer period of time, but also helps reduce mood swings caused by sugar highs and lows. But fiber’s best known role is aiding in constipation. That’s because fiber absorbs water in our intestines and helps keeps everything soft and moving.

 

Fruits and vegetables are great sources of fiber. Eat them whole (with peel) or in a smoothie (instead of juice) to get the most fiber. BUT beans are also loaded with fiber.

 

Green beans are packed with antioxidants which help boost your immune system, reduce heart disease improve digestive system and prevent cancers (especially breast, colon and prostate). Green beans have 31 calories per serving, 1.8 grams of protein and 3.4 grams of fiber. Those stats, coupled with their great taste make greens beans in my little pressure cooker a no brainer! Try my favorite green bean recipe and enjoy! I’ve included a pressure cooker and non pressure cooker recipe.

 

My mom’s green beans- reinvented.

 

Ingredients:

1 tablespoon or a few sprays of olive oil (less is more)

1 large onion chopped

2 garlic cloves chopped (or more, if you like garlic)

4- 6 cups of green beans trimmed (cut off the two ends, plus i like to cut them in half).

1 can of tomato paste

1 can of tomato sauce

½ – 1 tablespoon of hot paprika (I like the kick)

½ – 1 tablespoon of garlic powder

½ tablespoon of salt

¼ tablespoon of pepper

Water

 

Pressure Cooker:

Turn your pressure cooker onto saute.

Once warmed up, add the olive oil.

Add the onion and saute until translucent 5-7 min

Add garlic and saute for 1 more minute

Add the tomato paste and mix well. Cook for a few minutes

Add the tomato sauce and all the spices and mix well. Cook for another 5 minutes.

Add your trimmed green beans.

Add water and stir. There should be enough water (at least a few lines well over your beans in the pressure cooker). Here is where you need to read your pressure cooker instructions to make sure you don’t pass the max point of liquids.  

Let it cook on saute for about 7 -10 minutes so it gets hot.

Close your pressure cooker and set it for 11 minutes!

Let it slow pressure release (don’t release the pressure yourself. This can take 15 minutes or so.. When you are ready to open the pressure cooker be sure to press the pressure release button to make sure there is no more pressure to release before you open the pot).

 

DONE! I found that at 11 minutes is the perfect consistency. Some people may like them even softer, or maybe a little less soft… so you can adjust the time for the next round.

 

STOVE TOP VERSION

Preheat a pot stove top on medium/high heat… (not a soup pot or a sauce pot… the big one in the middle).  

Once warmed up, add the olive oil.

Add the onion and saute until translucent 5-7 min

Add garlic and saute for 1 more minute

Add the tomato paste and mix well. Cook for a few minutes

Add the tomato sauce and all the spices and mix well. Cook for another 5 minutes.

Add your trimmed green beans.

Add water and stir. There should be enough water so it more than covers the green beans.

Bring to a boil

Reduce to low heat and cook half covered with the lid.

The cooking process can take anywhere between 1 – 3 hours depending on the consistency you like. The key is to keep it on a low heat and stir a few times an hour and taste.

The longer you cook, the softer they will be.

Enjoy!