For a meal in a hurry then check out this Pork Green Bean Stew. It cooks very quickly when using a pressure cooker yet tastes just great.
It takes a little bit of preparation with chopping up vegetables but the end result is a a very hearty meal.
This version is quite basic but still tasty. There are many flavours that could be added to make it stand out further in the list of Dishes worth cooking. Paprika or herbs spring to mind.
Read on to see the recipe then adapt it to your own taste.
Is it a stew or is it a soup?
It falls somewhere in between because this Pork Green Bean Stew can cook as either.
Using the pressure cooker to make it can lead to more of a soup though.
- 250g/8oz Diced Pork
- 1 cup frozen Green Beans
- 250g/8oz Potato
- 2-3 small Carrots
- 1 medium size brown Onion
- 400g/14oz can Chopped Tomatoes
- Put the diced pork into the pressure cooker pot.
- Add in the green beans. The use of cup as a measure means a normal size UK mug.
- Wash the potato then cut away any blemishes. No need to lose the best bits by peeling. Cut into bite size pieces then add to the pot.
- If the carrot skin looks tender then simply slice. Older carrots can dry out so you may want to peel. Best to use fresher ones with no peeling. Add to the pot.
- Peel and chop the onion to a size that you like. I use a fairly rough cut to get some quite large pieces in the finished dish. Chop smaller if you prefer them to be less obvious. Add to the rest.
- Open the can of tomatoes and pour the contents into the pot.
- Fill the empty tomato can with water and add the water to the pot. Using the empty can to get the extra water needed serves two purposes. First, it gets all of the tomato from the can and second gets it clean so that it can be put aside for recycling.
- Add in a little salt and pepper.
- Set the pressure cooker over a high heat and bring close to the boil. Leave the lid off for now. Stir to make sure things arent sticking to the pan.
- Once the pork green bean stew is close to boiling then it is time to seal the pressure cooker. Put the lid on and seal.
- Keep over a high heat until it reaches pressure. That means the weight on the top is dancing. Follow manufacturers guidelines on how to be sure of when that point is reached then reduce the heat a little. Be careful to keep it high enough to maintain the pressure.
- Cook for about 10 minutes then remove from the heat.
- Carefully reduce the pressure in the cooker so that it is safe to open. Be careful because escaping steam can cause nasty burns.
- Stir the finished stew to mix everything together. It might seem closer to a soup rather than a stew. No problem because it tastes equally good either way. If it does need to thicken for your preference then put back over a high heat to boil off the excess liquid.
- Serve onto a bowl or plate then eat while still hot
A very basic Pork Green Bean Stew that can easily be enhanced with other flavours. Try adding paprika for a spicier flavour or a selection of herbs for another taste.