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1
Wash, sort and soak the beans; drain and rinse the soaked beans.
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2
In a 4 quarts (3775 ml) or larger pressure cooker, cover the beans with water and bring to boil.
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3
Close lid and bring to the second red ring over high heat.
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4
Adjust heat to stabilize pressure at the second red ring; cook for 6 to 8 minutes.
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5
Remove from the heat source and leave to cool and release pressure naturally.
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6
In a 2 quarts (1900 ml) or larger pressure cooker, brown chicken on all sides.
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7
Close lid and bring pressure to the second red ring over high heat.
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8
Adjust heat to stabalize pressure at the second red ring.
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9
Cook for 6 minutes; remove from the heat source and use touch release method.
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10
Remove chicken and set aside to cool.
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11
In a large saute pan, brown sausage and set aside, reserving the drippings.
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12
Saute onions, carrots, thyme and garlic until soft and golden in the drippings.
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13
Add tomatoes, parsley, wine, broth and some salt and pepper.
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14
Simmer for 5 to 10 minutes over medium-high heat to reduce and thicken sauce.
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15
Cut up the chicken and slice the sausages.
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16
Place the meats and beans in a 3 quarts (2850 ml) to 4 quarts (3775 ml) casserole.
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17
Add tomato mixture and mix well.
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18
Bake at 350 degrees (175 C.) for 30 minutes to intensify flavors.
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19
Serve in bowls, garnishing with parsley.
