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1
First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
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2
If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
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3
Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
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4
Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
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5
In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
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6
Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
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7
Put the garlic, onion, chicken sausage and beans into the pressure cooker.
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8
Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
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9
When done use the cold water release method and open the pressure cooker once the steam is all gone.
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10
Taste the beans, make sure they are soft.
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11
Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
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12
Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
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13
Bon Appetit.
