Bean Soup W Greens & Grilled Sausages - 6-qt Pressure

Total Time: 1 hr 2 mins Preparation Time: 37 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 lb dried cannellini beans or 1 lb dried kidney beans, picked over and rinsed
• 4 cups homemade chicken stock or 4 cups low sodium chicken broth
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• salt, to taste
• 1 large bunch escarole or 1 large mustard greens or 1 large arugula or 1 large spinach, roughly chopped
• vegetable oil, for grilling sausages
• 8 chicken-apple sausages (about 1 pound)
• freshly grated parmesan cheese, for serving

Recipe

• 1 pick over dried beans, discarding broken or discolored beans. rinse off dirt and dust.
• 2 in a 6-quart pressure cooker, cover beans by 2 inches of water. (see recipe description about long soak.) bring to a boil and remove from heat. let soak for 30 minutes.
• 3 drain beans and return to pressure cooker. add broth, garlic and red pepper flakes; season with salt to taste.
• 4 secure lid. over medium-high heat, bring to high pressure, then reduce heat to just maintain high pressure. from moment high pressure was obtained, cook beans until tender, about 20-22 minutes. check your p.c. manual for its recommended cooking time for cannellini beans.
• 5 remove from heat. use quick release method recommended by your p.c. manual.
• 6 remove lid. check beans for doneness (do they mash easily with a fork?). if not, return to high pressure for 2 minutes, then go back to step 5.
• 7 stir in escarole or other greens.
• 8 meanwhile, heat a grill or grill pan to high. clean and lightly oil hot grill. grill sausages until browned, about 12 minutes. let sausages rest 5 minutes, then slice in diagonal coins.
• 9 serve soup with sausages and freshly grated parmesan cheese.