Green Beans with Stewed Tomatoes

Author

NuWave

Servings

6

Category

Side Dishes

Ingredients

• 3 T extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 2 c red tomatoes, crushed
• 6 fresh basil leaves, chiffonade
• 1 lb fresh green beans, ends trimmed
• Sea salt
• Freshly ground black pepper
• ½ c water

Directions

1. Set pressure cooker to "sear", add 2T oil, and press "start/stop". When hot, add garlic. Cook until garlic becomes light brown. Add tomatoes, basil, green beans, sea salt, fresh ground black pepper, and water.
2. Close and lock lid, set pressure cooker to "steam/veggies" and press "start/stop".
3. When done, natural release for 5 minutes then quick release to make sure all pressure is released before opening lid.
4. Carefully open lid and remove beans and place on serving platter. Top with tomatoes and drizzle with remaining olive oil.