Instructions: *NOTE: I used Cranberry beans but you could use any you wanted.

One could make this into vegetarian by using soy sausage instead of the lf Italian sausage.

Rinse beans in colander under cold water. Place in a large heatproof bowl and cover with boiling water. Cover with a plate and let soak 1 hr.

Heat the olive oil in the pressure cooker over med-high heat. Add the onion, garlic and Italian sausage and saute 4 - 5 min, until onion is soft.

Stir frequently so that the mixture doesnt brown. Add the carrot, celery and sage. Saute 2 min, stirring frequently. Drain the soaked beans and add to the vegetable mixture. Add the stock and water. Stir well.

Place the lid and lock in position. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 15 min.

Remove from heat and lower pressure using the cold-water-release method.

Open the pressure cooker. If the beans are not tender, lock the lid in position and cook an additional 2 - 3 min, or until tender, under high pressure.

Open the pressure cooker. Season with salt and black pepper to taste.

Serve.

Makes 4 servings

Tom Lacalamita

NOTES : This was
**wonderful**!!

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