Servings: 6
Serving Size: 1/2 cup
Prep Time: 25-30 minutes
Cook Time (with pressure cooker): 25 minutes
Cook Time (without pressure cooker): roughly 50-60 minutes
Ingredients:
28 oz can of crushed tomatoes
1 pound of fresh green beans
1 medium yellow onion
3-4 cloves of garlic
3 tablespoons of olive oil
2 teaspoons of pepper paste or tomato paste
Spices: salt, fresh ground pepper, Aleppo pepper, ground allspice
Price for buying ingredients from scratch: $13.08
Cost of recipe: $3.82
Cost per serving: $0.64
Note: The high initial cost of this recipe results from purchasing a new bottle of olive oil.
Instructions:
Note that this was done using an old style pressure cooker, newer styles will have different instructions.
Snip off the ends of the green beans and chop them into pieces that are roughly one inch in length.
Peel the garlic cloves and cut them in half or into chunky slivers.
Heat up olive oil on the bottom of a pressure cooker.
Chop the onions into small pieces and sauté them in olive oil with a few grinds of fresh pepper and a pinch of salt to make them sweat. Start with a high heat then bring it down.
Once the onions are cooked a bit, add the garlic chunks.
Place the chopped green beans in the pressure cooker and sauté them for a few minutes.
Sprinkle two pinches of Aleppo pepper. If you do not have Aleppo pepper, substitute with a dash of spicy Hungarian paprika or cayenne pepper.
Dump the crushed tomatoes into the pressure cooker. Rinse out the residual tomato residue from the can with some water and pour that into the pressure cooker as well.
Spoon in the pepper paste or tomato paste.
Add a dash of allspice.
Stir the contents of the pressure cooker until they are combined.
Lock the lid on the pressure cooker and bring to a high heat. Allow pressure to build.
When there is enough pressure, place the safety valve on the nozzle and reduce to low/medium heat. Cook for 25 minutes. If you are using an average pot, cook until the green beans are tender.
Notes:
It is best to serve this dish over rice, preferably bulgur pilaf, to absorb the sauce.
This pairs well with bread, specifically pita or lavash.
Footprinting:
Carbon Footprint of Recipe: 3.84kg (8.57 lb) CO2e
Carbon Footprint Per Serving: 640g (1.41 lb) CO2e
Water Footprint of Recipe: 354.8 gallons
Water Footprint Per Serving: 59.1 gallons