With it's unique sweet and tart dressing and stunning color combination, this salad made quite an impression at a recent Italian BBQ! Admiration came with recipe requests and I realized I did not want to recommend spending all morning pressure cooking each bean variety individually. I decided to find an easier way.
Just as I was about to get experimenting, a reader published his results on pressure steaming beans. Reading this reader's bean dsicovery gave me a little more confidence than usual at the beginning of my experiment - it was not unrewarded.
This recipe utilizes three cooking zones of the pressure cooker, three cooking methods (Boiling, Steaming and Bain marie) plus a little trick that involves using your freezer to get green beans to last in the pressure cooker for 13 minutes - even though they are usually ready in just three.
Don't worry... despite all of the technical innovations, it is still an easy recipe!