Romano Beans Braised with Peppers and Tomatoes Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Romano Beans Braised With Peppers And Tomatoes Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 1 minute at HIGH pressure

  • ½ pound sweet frying peppers such as Piment d’Anglet (Basque fryers) or Italian frying peppers, OR 1 large red, yellow, or orange bell pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • ½ pound Romano beans, ends trimmed
  • 3 ripe medium tomatoes, chopped into ½-inch pieces
  • 1 teaspoon smoked Spanish paprika, sweet or hot (pimenton)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup water


  1. Split the peppers lengthwise and remove the stem, seeds, and veins, using the tip of a teaspoon if necessary
  2. If the peppers are on the large side, slice each half lengthwise into strips no wider than ½ inch
  3. If they are very long (more than about 4 inches), cut the strips in half crosswise
  4. If you are using a bell pepper, halve it, remove the seeds and stem, and slice into ½-inch-wide strips
  5. In a 5- to 7-quart pressure cooker over medium-high heat, heat the oil
  6. Add the onion and garlic and cook, stirring a few times, until the onion just begins to soften, about 2 minutes
  7. Add the peppers and cook for 2 minutes more
  8. Add the beans, tomatoes, spices, salt, and black pepper, and cook, stirring, for an additional minute
  9. Pour in the water
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 1 minute
  14. Remove the pot from the heat
  15. Open the cooker with the Quick Release method
  16. Be careful of the steam as you remove the lid
  17. Stir and taste and adjust seasonings as desired
  18. Serve immediately

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