Sausage and beans <r t>

4 Servings

Ingredients

Quantity Ingredient
1 cup Dried Beans; *Note
4 cups Boiling Water
1 teaspoon Olive Oil
1 small Onion; Finely Chopped
1 Clove Garlic; Peel, Mince
4 Lf Italian Sausage
1 small Carrot; Peel, Cut In 1/4\" Dice
1 Stalk Celery; Peel, Cut In 1/4\" Dice
2 Fresh Sage Leaves; Minced, Or 1/4 Tsp Dried
3 cups Nonfat Veg Chicken Broth; Low Sod, Or Beef Broth
1 cup Water
Salt; To Taste
Freshly Ground Black Pepper; To Taste

Directions

Adapted from Macaroni and Beans, The Ultimate Pressure Cooker Cookbook, Tom Lacalamita

One could make this into vegetarian by using soy sausage instead of the lf italian sausage.

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 1 hr.

Heat the olive oil in the pressure cooker over med-high heat. Add the onion, garlic and italian sausage and saute 4 - 5 min, until onion is soft.

Stir frequently so that the mixture doesn't brown. Add the tomato, carrot,celery and sage. Saute 2 min, stirring frequently. Drain the soaked beans and add to the vegetable mixture. Add the stock and water. Stir well.

Place the lid and lock in position. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 15 min.

Remove from heat and lower pressure using the cold-water-release method.

Open the pressure cooker. If the beans are not tender, lock the lid in position and cook an additional 2 - 3 min, or until tender, under high pressure.

Open the pressure cooker. Season with salt and black pepper to taste.

Serve.

Makes 4 servings

This was **wonderful**!!

Entered into MasterCook, adapted and tested for you by Reggie & Jeff Dwork <reggie@...>

Posted to Digest eat-lf.v097.n004 by Reggie Dwork <reggie@...> on Jan 05, 1998

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