Instructions: Pressure cook the beans for 45 minutes using 3/4 nonfat chicken broth, 1/4 water (exact amounts will depend on your pressure cooker - check the cookbook that came with it) and 1 bay leaf. While the beans cook, boil the barley in 2 cups broth and 1 cup water and one bay leaf. Remove from heat when its not quite done. Barley absorbs a lot of liquid and if you cook it to the tender stage now youll have mush by the time you are ready to eat. When beans and barley are done combine them with the cooked and drained sausage. Cover and refrigerate overnight to allow flavors to marry. This can be eaten the same day its made, but its much better if you wait a day.

NOTES : This is an adaptation of the crockpot recipe for Red Beans, Barley and Sausage Stew. If you want to make this into a stew just add more liquid.

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