posted by alsgirl 10-29-102 9:00 AM
Sausage and Beans - Pressure Cooker
1 lb. Dried beans (any kind; ie. cranberry beans)
4 cups Boiling water
1 tsp. Olive oil
1 small Onion, finely chopped
1 clove garlic, minced
4 Links Italian sausage
1 small Carrot, 1/4" dice
1 stalk Celery, 1/4" dice
2 leaves fresh sage, minced OR 1/4 tsp. dried sage
3 cups Chicken broth (or beef broth)
1 cup Water
Salt & pepper to taste
Rinse beans in colander under cold water. Place in a large heatproof bowl and cover with boiling water. Cover with a plate and let soak for one hour.
Heat the oil in the pressure cooker over med-high heat; add the onion, garlic and sausage. Saute 4-5 minutes until the onion is soft. Stir frequently so that the mixture doesn't brown. Add the carrot, celery and sage; saute 2 minutes, stirring frequently.
Drain the soak beans and add to the vegetable mixture. Add the stock and water; stir well.
Place the lid on the cooker and lock in position; raise the heat to high and bring to 15 lbs. pressure. Adjust the heat to stabilize the pressure and cook 15 minutes. Remove from heat and lower pressure using the cold-water release method.
Open up the pressure cooker. If the beans are not tender, lock the lid in position and cook an additional 2-3 minutes, or until tender.
Open the cooker and season with salt and pepper to taste.
Recipe adapted from Macaroni and Beans, The Ultimate Pressure Cooker Cookbook, Tom Lacalamita