Throughout much of the world, the pressure cooker is the single most important piece of equipment in the kitchen. It does a brilliant job with whole grains. It tenderizes tough cuts of meat and drives aromatic flavorings deep into their fibers. It reduces cooking times by two-thirds or more. In countries where long-simmered dishes predominate, pressure cooking is the norm. And in poorer countries, where fuel is a luxury, pressure cooking is a necessity.
Atlantan Serap Bilis says that olive oil-braising is a popular technique in Turkey, where people like their vegetables well-cooked and full of flavor. These beans are typically served cold as part of a meze assortment, though some like them hot from the cooker. I think they improve after a night in the fridge, and I'm earmarking this recipe for my next potluck. Turkish hot pepper paste is available at most Middle Eastern markets, though you can substitute a spoonful of hot paprika. -- John Kessler