This is an old recipe that I am delivering to you today. It comes from the cookbook of my pressure cooker and my mother used to make it often.
At the end of the season, the green beans are bigger and I prefer to eat them prepared this way. I think it suits them well. It’s comforting as a preparation, a bit like old pajamas that don’t have too much color but in which you’re so good to hang out on the couch.
You know the type?
You need for 6 people
- 1 kg of green beans
- 4 tomatoes or 1 can of peeled tomatoes (250 g)
- 2 tablespoons of olive oil
- 1 onion
- 2 cloves of garlic
- 3 sprigs of thyme
- 1 laurel leaf
- 1 pinch of salt
- 1 tablespoon of parsley
Trim the green beans. Peel onion and garlic and chop them. Peel and seed the tomatoes and dice them. Wash the thyme and bay leaf.
Pour the olive oil into the pressure cooker. Fry the crushed tomatoes and diced onion over high heat for 5 minutes. Then add the green beans, chopped garlic, thyme and bay leaf, salt and wet with 500 ml of water.
Close, pressurize the casserole over high heat. As soon as the valve whispers, reduce the heat and cook for 10 minutes. If you don’t have a pressure cooker, let it cook for 30 minutes on low heat.
Before serving, sprinkle with parsley.
A delicious classic!