Romano green beans in a pressure cooker
This is the traditional Greek recipe for green beans, cooked in a nice tomato sauce, but in a pressure cooker. In just half an hour you have a delicious meal ready!
You can put any kind of green beans you want.
Instead of red wine you can add ouzo for extra flavor.
Always serve with plenty of bread and feta cheese!
Romano green beans in a pressure cooker
This is the traditional Greek recipe for green beans, cooked in a nice tomato sauce, but in a pressure cooker. In just half an hour you have a delicious meal ready!
You can put any kind of green beans you want.
Instead of red wine you can add ouzo for extra flavor.
Always serve with plenty of bread and feta cheese!
Open in Cookpad AppSteps
- 1
Trim the beans and cut them in half. Peel the potatoes and cut in small cubes. Peel the carrots and thinly slice one of them.
- 2
Peel the onions and put them in a food processor, along with the parsley and basil leaves and the 2 carrots. Pulse until they are in really small pieces.
- 3
Put some olive oil in the pressure cooker. At least 1/4 of a cup, more if you like. Add the mix from the food processor and saute them for a bit. Add the beans, potatoes and carrots, stir and add the wine.
- 4
Add the can of diced tomatoes, salt and pepper and if needed add some water. The liquid should not cover the beans, rather be in the middle. There is no need for too much liquid in the pressure cooker, otherwise you will end up with a very runny sauce.
- 5
Close with the pressure cooker lid. Put it on high heat until it boils and then turn the heat to low and cook for 20 minutes. Turn the heat off and wait until the pressure goes down before opening.
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