Prep 37 mins
Cook 25 mins
Entered for safe-keeping, adapted from Everyday Food. This recipe gives a short soak, but beans always taste better if given a long soak (8 hours or overnight) with a teaspoon of salt.
- 1 lb dried cannellini beans or 1 lb dried white 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
- Pick over dried beans, discarding broken or discolored beans. Rinse off dirt and dust.
- 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.
- Drain beans and return to pressure cooker. Add broth, garlic and red pepper flakes; season with salt to taste.
- 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.
- Remove from heat. Use Quick Release method recommended by your p.c. manual.
- 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.
- Stir in escarole or other greens.
- 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.
- Serve soup with sausages and freshly grated Parmesan cheese.