Olive-Oil Green Beans with Mint Yogurt (Naneli Yoğurtlu Zeytinyağlı Taze Fasulye)

Wash the green beans and thinly trim their sides and ends with a knife.

Finely chop the mint and garlic.

Wash the tomatoes and slice them.

Place the steamer rack in the pressure cooker and add water so that it doesn't touch the rack.

Add the green beans and close the lid of the pot.

Cook over medium-high heat until the pressure valve rises.

After the valve rises, reduce the heat and cook for another 5 minutes.

Then transfer the beans to a serving bowl, sprinkle with salt, and stir.

In a bowl, mix the mustard, lemon juice, garlic, granulated sugar, black pepper, mint, and yogurt thoroughly.

Then pour it over the beans in the serving bowl and mix well.

Refrigerate for half an hour, then garnish the edges with tomato slices and serve.