navy beans & sausage (pressure cooker)

How To Make navy beans & sausage (pressure cooker)

• 1

  Rinse dry beans and place in a large bowl, add water to cover by about 2 inches. Let sit at least 6 hours or even overnight.
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  2

  When ready to cook, drain and rinse the beans, place in your slow cooker. Add 2 quarts of water. Add the sausage, salt, pepper, onion, parsley, cayenne pepper, and cooking oil - to prevent foaming. Stir to mix.
• 3

  Add the lid to the pressure cooker and lock, add the weight to the lid. Place on high heat until the weight starts to spin and vent pressure. Reduce heat to low or medium low to maintain the weight moving. Set your timer for 8 minutes.
• 4

  When 8 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Allow the pressure to release naturally, meaning just let cooker sit until you have indications of zero pressure inside.
• 5

  When you have zero pressure in the cooker, carefully remove the weight from the lid then remove the lid. (If you are using old beans, check beans for softness, if still hard, simply put the lid and weight back on the pot and repeat the steps to pressure cook for another 8 minutes - I had to do this with the beans I was using. I probably should have donated the beans to the Smithsonian as fossils.)
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  6

  Scoop out about half of the liquid using a ladle. Add the bell pepper and drained tomatoes. Mix together.
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  7

  Place the cooker on medium low to medium heat and simmer for about 15 minutes, to blend the flavors and reduce the liquid to your liking, stirring occasionally.
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  8

  Serve as is or over hot cooked rice, enjoy.
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