Serves: 6
Total Calories: 310

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.

Nutritional Facts:

Serves: 6
Total Calories: 310
Calories from Fat: 160

More Recipes from the Cook'n Under Pressure Cookbook:
Bean-n-Sausage Supper
Boston Baked Beans
Fire Fighter Beans
Lentils On the Side
Orange Baked Beans
Smoky Split Pea Soup