Click on a category to see more recipes in this category
Ingredients
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 & pepper to taste
Instructions
Sort, rinse, and soak beans; drain, rinse. Heat oil in pressure cooker. Saut� onion, garlic, and Italian sausage 4-5 minutes or until onion is tender, stirring frequently to prevent browning. Add carrot, celery, and sage. Saut�, 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.