Spicy Green Beans Recipe

You've got enough going on in your Thanksgiving kitchen without having to hover over the vegetables, so unchain yourself with this easy green bean side from Hello! My Name Is Tasty by Portland, Oregon, foodies John Gorham and Liz Crain. Spicy jalapeño, savory bacon and tangy tomato add complexity to the classic holiday dish and will earn you the prestigious culinary title of bean queen.

Serves 8

Ingredients

• 2 pounds green beans, trimmed and cut into 1 1/2" pieces
• 4 slices applewood-smoked bacon, diced
• 2 medium sweet onions, julienned
• 2 cups canned stewed whole plum tomatoes, crushed loosely by hand and strained
• 1 to 2 (depending on your heat preference) jalapeños, thinly sliced
• 1 cup water
• 1/4 cup light brown sugar
• 2 Tbsp. kosher salt, divided
• 4 garlic cloves, thinly sliced

Directions
Active time: 10 minutes
Total time: 40 minutes

In a pressure cooker, stir together green beans, bacon, onions, tomatoes, jalapeños, water, light brown sugar, 1 Tbsp. salt and garlic. Cover and lock cooker and bring it to 10 psi, about 5 minutes. Adjust heat to maintain pressure and cook for 15 minutes. Remove cooker from heat and allow pressure to come down to 0 psi, 5 to 10 minutes. Season to taste with 1 Tbsp. salt and serve hot. Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.