Bean-n-Sausage Supper

Bean-n-Sausage Supper

Makes 6 servings

2 cups navy beans 1 teaspoon olive oil 1 small onion, finely chopped 1 clove garlic, minced 1 pound Italian sausage 1 small carrot, peeled, diced 1 stalk celery, diced 1/4 teaspoon dried sage 3 cups beef broth 1 cup water Salt and pepper to taste

Sort, rinse, and soak beans; drain, rinse. Heat oil in pressure cooker. Saute onion, garlic, and Italian sausage 4-5 minutes or until onion is tender, stirring frequently to prevent browning. Add carrot, celery, and sage. Saute, stirring frequently. Add beans, stock, and water. Stir well. Cover with water by 2 inches above level of beans. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 9 minutes. Remove from heat and naturally release pressure.

Contributed by:

 * PressureCookerRecipes Y-Group