Instructions: Wash, sort and soak beans. Drain and rinse the soaked beans.

In a 4-quart of larger pressure cooker, cover the beans with water and bring to a boil. Close lid and bring to the second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at the second red ring. Cook for 6 to 8 minutes. Remove from the heat source and leave to cool and release pressure naturally.

In a 2-quart or larger pressure cooker, brown chicken on both sides. Close lid and bring pressure to the second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at the second red ring. Cook for 6 minutes. Remove from the heat source and use Touch Release Method. Remove chicken and set aside to cool.

In a 3-quart or larger saute pan, brown sausage. Remove sausage and all but 2 tablespoons drippings and add onions, carrots, thyme and garlic. Saute until soft and slightly golden. Add tomatoes, parsley, wine, broth thyme and pepper. Simmer 5 to 10 minutes over medium-high heat to reduce and thicken sauce.

Cut up the chicken and slice the sausages. Place meat and beans in a 3- to 4-quart casserole. Add tomato mixture and mix well. Bake in 350 degree oven for 30 minutes to intensify flavors.

Serve in bowls and garnish with parsley.

This recipe yields 6 to 8 servings.

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