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Chef John Gorham: Pressure Cooker Spicy Green Beans

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If you need a low-fuss vegetable dish for Thanksgiving, Executive Chef John Gorham has a recipe so good it's featured in this month's "Oprah Magazine!" The author of "Hello! My Name is Tasty" stopped by to show how to make Pressure Cooker Spicy Green Beans.

Pressure Cooker Spicy Green Beans

*(c)2017 by John Gorham and Liz Crain. All rights reserved. Excerpted from Hello! My Name is Tasty by permission of Sasquatch Books.

MAKES 2 QUARTS

Stewed green beans are big on the East Coast. I remember once when I was working in a kitchen out there in the nineties that I cooked some green beans to a nice crisp crunch and the chef got really upset with me and told me to always cook them until they were soft.

A good, crisp, bright-green green bean is awesome, but so is a delicious and just-about-to-fall-apart braised one. Braising them perfectly until they are so very soft but still have some texture and stay intact requires a little finesse. This is classic Southern grandma cooking, and these stewed green beans get along really well with fried chicken, pot roast, barbecue—basically all of your classic Southern dishes.

NOTE: You don’t want to lessen the yield here because a pressure cooker needs a certain volume to perform properly, but do keep in mind that these beans freeze really well.

  • 2 pounds green beans, trimmed and cut into 11?2-inch pieces
  • 4 slices Tasty Bacon or store-bought double-applewood-smoked bacon, diced
  • 2 medium sweet onions, julienned
  • 2 cups stewed whole plum tomatoes, crushed loosely by hand and strained
  • 1 cup water?1 to 2 jalapeños, thinly sliced (give them a nibble first to check their spiciness, if desired)
  • 1/4 cup light brown sugar
  • 2 tablespoons kosher salt, divided
  • 4 cloves garlic, thinly sliced

1. Stir the green beans, bacon, onions, tomatoes, water, jalapeños, sugar, 1 tablespoon of the salt, and the garlic together in a pressure cooker. Lid and cap the pressure cooker and bring it up to 10 psi pressure, which should take about 5 minutes. Once the pressure cooker reaches 10 psi, adjust the heat to maintain that pressure and cook the green beans for 15 minutes.

2. Remove the cooker from the heat and allow the pressure to come down to 0, which should take 5 to 10 minutes.

3. Season to taste with the remaining 1 tablespoon salt and serve the green beans hot. Any leftovers can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.