Recipe - Sausage And Beans R T

1 cup Dried Beans; *Note
4 cup 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 One fourth Tsp Dried
3 cup Nonfat Veg Chicken Broth;
Low Sod, Or Beef Broth
1 cup Water
Salt; To Taste
Freshly Ground Black Pepper;
To Taste

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 medhigh 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 coldwaterrelease 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@reggie.com
Posted to Digest eatlf.v097.n004 by Reggie Dwork reggie@reggie.com on
Jan 05, 1998