GREEN BEANS, ITALIAN GRANDMA–STYLE
TIME: 20 MINUTES
YIELD: 4 TO 6 SERVINGS
GF • V • VEG
A pot full of tender green beans stewing with tomatoes, garlic, rosemary, and capers is the kind of thing you might see simmering on the stove in somebody’s Italian grandmother’s kitchen—it’s both savory and deeply comforting. You can serve the beans as a side dish with any kind of meat, fish, or pasta, but I also love eating a big bowl of this on its own for dinner, maybe with some crusty bread on the side to mop up all the glorious, garlicky sauce. Anchovy lovers, feel free to add a few fillets to the pot. Note that these green beans are of the soft and very tender variety—they do lose their crunch in the pressure cooker. And that is the delectable point here.
2 tablespoons extra-virgin olive oil, plus more for serving
4 garlic cloves, smashed
2 tablespoons drained capers
¼ teaspoon kosher salt, plus more as needed
Large pinch of crushed red pepper flakes
1 pound fresh green beans, trimmed
½ cup diced fresh tomatoes
2 sprigs fresh rosemary
1 teaspoon red wine vinegar or balsamic vinegar (red wine is sharper; balsamic is sweeter), plus more if needed
Freshly cracked black pepper to taste
- Using the sauté function, heat the oil in the pressure cooker until it is hot. Add the garlic and sauté until it turns golden brown around the edges, 1 to 2 minutes. Add the capers, salt, and the red pepper flakes, and sauté for another few seconds.
- Add the beans, tomatoes, and rosemary sprigs to the pot. Cover, and cook on high pressure for 2 minutes for crisp beans or 3 minutes for fully cooked beans. Release the pressure manually. Discard the rosemary sprigs. Stir in the vinegar, black pepper, and more salt to taste. Serve drizzled with more olive oil if you like.