salt and pepper
10 oz. (1 1/2 c) 15-bean soup mix, flavor packet discarded, beans picked over and rinsed
2 TBS vegetable oil
12 oz. hot or sweet Italian sausage
1 onion, chopped fine
1 carrot, peeled and chopped fine
4 garlic cloves, minced
1 tsp minced fresh thyme or 1/4 tsp dried
4 c chicken broth
2 bay leaves
8 oz. Swiss chard, stemmed and chopped
1 large tomato, cored and chopped
1. Dissolve 2 TBS salt in 4 quarts water. Add beans and soak at room temperature for 8 to 24 hours. Drain and rinse beans.
2. Heat 1 TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown sausage on all sides, about 2 minutes; transfer to plate.
3. Heat remaining 1 TBS oil in now-empty pot over medium heat until shimmering. Add onion and carrot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, bay leaves, and soaked beans, scraping up any browned bits. Add sausage and any accumulated juices to pot.
4. Cook for 25 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
5. Quick-release pressure: Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you.
6. Discard bay leaves. Transfer sausage to cutting board and slice 1/2 inch thick. Meanwhile, bring soup to simmer, stir in chard and tomato, and cook until chard is tender, about 5 minutes. Stir in sliced sausage, season with salt and pepper to taste, and serve.
When cooking with greens like Swiss chard, collard greens, and kale, we often use only the leaves, and we add them to the pot to cook through briefly just before serving.
1. Cut away leafy green portion from either side of steam using chef’s knife.
2. Stack several leaves on top of one another and either slice leaves crosswise or chop into pieces (as specified in recipe). Using salad spinner, wash and dry leaves after they are cut.