If you’re looking for a new twist on your standard green bean side dish, this Pressure Cooker Rosemary Garlic Bean Medley is one you’ll want to try. Soft, bright red kidney beans give it a terrific contrast in color and texture. The aroma of fresh rosemary and garlic mingled throughout make this dish irresistible.

I love that I no longer have to wait an entire day (or two) to have dried beans ready to eat, thanks to my handy pressure cooker. I simply put them in the pot, cover them with water and let the gadget do it’s thing. Less than an hour later, my beans are soft, tender and plump with their own tasty flavor. You have to love that!

That’s just enough time for me to get all my ingredients chopped and ready to go. I like using fresh green beans, especially when they come from my garden or the local farmer’s market. I had just finished snipping the ends off the last handful of green beans when the steam was finished releasing on the kidney beans. Good timing!

Have a look at how this recipe comes together..

The toasted bread adds yet another element of texture as well as taste to the dish. I like to pour a little bit of the broth over the beans and bread just before serving. All the flavors blend together for a savory bite.

The best part about this recipe is using the pressure cooker to cook everything. This dish, if made on the stove top would have taken much more time to prepare. Getting dinner on the table in less time is SO nice!

I hope you’ll give these lovely beans a try, next time you’re looking for a great side dish to go with your meal. I’m pretty darn sure you’ll have one satisfied crew.

cooked green beans with kidney beans in white dish

Pressure Cooker Rosemary Garlic Bean Medley

Connie Taylor

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Servings 10

Ingredients

1 C dry kidney beans rinsed and cleared of any debris
1 1/2 C water
1 tbsp olive oil
1 tbsp butter
2 C bread cubes diced small
2 tsp fresh rosemary finely chopped
1 tsp kosher salt
2 lbs fresh green beans trimmed and halved
1 tsp kosher salt
2 tbsp red onion finely chopped
3 – 4 garlic cloves sliced thinly
1 1/2 C chicken stock

Instructions

Place the kidney beans into the pressure cooker pot.
Pour the water in and place the lid on.
Close to locked position.
Turn the steam release valve to sealing.
Press the manual button and adjust the timer to 40 minutes.
Once the unit has finished cooking and the timer has counted to zero, allow the steam to release naturally.
Remove the beans, strain and rinse.
Set aside.
Rinse the pressure cooker pot and return to unit.
(be sure to dry the bottom of the pot well)
Preheat the pressure cooker on saute mode.
Add the olive oil and butter.
Once they are sizzling, add the bread cubes, rosemary and tsp of salt.
Stir and toast the bread until lightly browned.
Remove and set aside.
Add the green beans to the pot along with 1 tsp salt, pepper, onion, garlic and chicken stock.
Place the lid on the unit and lose to locked position.
Turn the steam release valve to sealing.
Press the manual button and adjust the timer to 4 minutes.
Once the unit has finished cooking and the timer has counted to zero, carefully release the steam.
Remove the lid and stir in the kidney beans.
Ladle into serving dish and top with toasted bread cubes.

Notes

If preferred, you can use 1 15 oz can of pre-cooked kidney beans and skip the first step. Simply strain, rinse and add them to the pot after the green beans have finished cooking. Allow to warm through before serving.

Recipe by: Connie Taylor @Happybellyfoodie.com

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