Author Notes
This is one of my all-time favorite comfort foods. I do love to make this when green beans are fresh in season, but you can still make this at any time of year if you find fairly decent looking ones at the store aren't too fat or stringy looking. Now you may look at me funny wanting to find fresh green beans when all I’m going to do is cook the hell out of them in a pressure cooker, but believe me the taste just isn’t the same without them. I have tried. Trust me on this. Even though the green beans do get a bit overcooked (by 3 minutes in the pressure cooker world), the taste is still fantastic. There are rarely leftovers in this household. And if there are, I eat them as a light lunch the next day. This recipe may be easily doubled or more.
—anotherfoodieblogger
Ingredients
-
1
pounds of new or red potatoes
-
1
pounds of fresh green beans
-
1 1/2
cups water
-
1/2 to 1 teaspoons
dried rosemary (adjust lower if fresh)
-
2 tablespoons
real salted or unsalted butter
-
1/24
cup or so of milk, any kind
-
Salt and ground black pepper, to taste
Directions
-
Scrub the potatoes and snap the ends off the green beans. If you have the small new potatoes, cut them in half. If you have the larger red potatoes, quarter them.
-
Add the water to a pressure cooker with the rack at the bottom. Add the potatoes and green beans.
-
Using a mortar and pestle, grind the the dried rosemary a bit to break it up and mix it in with the vegetables.
-
Put the pressure cooker on high heat, and once the jiggler on top starts rocking and rolling, set your timer for five minutes. On the mark, immediately cool the pot under cold water until the pressure is relieved.
-
Open the pot and pour out all but about a half of cup of the water and dump the contents (minus the rack) into a bowl. Add the butter, milk and salt and/or pepper to taste.
-
Stir well until some of the mushy parts of the potatoes break apart and mix into the butter and milk to make a creamy broth. So simple and delicious!
See what other Food52ers are saying.