green beans bob's way

So an Armenian-Lebanese-MiddleEastern-whatever dish is fassoulia, green beans in a tomato sauce. We never seem to know what to do with green beans ourselves, and occasionally the mother-in-law makes us the real deal, but finally bob gets the excuse to tamper with the idea and needs a tomato sauce component. One of the pasta sauces we snatched nearly a year before in Rome was a vegetarian ragu bolognese, ragu di soia (soy ragu) and it lasted nearly a year in the cupboard waiting for a pasta match that never came, so it was volunteered for this experiment.

bob figures a heavy chopped onion and pressed garlic base should get the dish started in some olive oil, then some squirted out tomato paste and the jar of veggie ragu, isgouhi says black pepper too. In the pressure cooker so we add enough water to enable the pressure cooker functioning. Will it be worth repeating? Well, in the USA we'll never find such a pasta sauce again, and who knows where in Rome we found it in the first place. So maybe this is a one-off. But like us, you can improvise.

bob got the thumbs up from Isgouhi and her daughter.

:-)

ingredients

a few T olive oil

2 onions chopped

3 or 4 garlic cloves, pressed

1 bag of prewashed prepped green beans, or the equivalent

generous squirting of tomato paste to taste

1 190g jar (about 2/3 c) ragu di soia or the equivalent

enough water to make the pressure cooker work

freshly ground pepper

instructions

1. Peel and chop the onions and start sauteeing them in a pressure cooker in some olive oil until softened.
2. Press in as many cloves of garlic as you can stand, stir around for a minute and don't let them burn.
3. Dump in the tomato sauce component and stir it up with the tomato paste, then the extra water, your guess about how much to keep the pressure cooker from exploding. Grind in some black pepper.
4. Bring to steam and cook for 10 maybe 15 minutes until the desired degree of softness is achieved for the green beans. We were aiming for LIMP for denture-friendly ingestion.
5. Release steam and serve, adjusting for spices like the salt that we did not add, if your tongue is up to it. [bob is spice-test-challenged, ani does the deed]

notes

1. Biffi ragu 100 percent vegetarian with soy.
2. Fassoulia, an Armenian green bean dish.
3. Illustrations available.