Zen of Slow Cooking

Servings:
4-6
Prep time:
00:20
2 Ratings
5

A rich and savory one pot bean & sausage supper with crunchy breadcrumb topping

Ingredients

  • 2 tbsp light olive oil
  • 1 lb mild Italian sausages, halved
  • 1 cup (1 small) red onion, diced
  • 1 cup (2 medium) carrots, diced
    1 cup (2) celery ribs, diced
  • 1-1/2 tsp (3 cloves) garlic, minced
  • 14 oz can tomatoes, diced
  • 2 x 15 oz can cannellini beans, drained
  • Provençale blend
  • 1/3 cup (2.5 fl oz) red wine *optional substitute chicken broth
  • 1 cups (8 fl oz) chicken broth
  • 1 cup fresh parsley, chopped
  • for serving: 1 cup toasted bread crumbs

Instructions

  1. Slow Cook: 1) Heat the oil in a medium sized skillet; brown the sausage pieces for 2 minutes. 2) Add the onion, carrots, celery, and garlic and sauté for 3 minutes. 3) Transfer mixture to the cooker. 4) Stir in the tomatoes, beans, Provençale blend, wine & chicken broth. 5) Cover & cook on LOW: 8 hours or HIGH: 3 1/2 hours.
  2. Pressure Cook: 1) Heat the oil on sauté function; brown the sausage pieces for 2 minutes. 2) Add the onion, carrots, celery, and garlic and sauté for 3 minutes. 3) Stir in the tomatoes, beans, Provençale blend, wine & chicken broth. 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes. 5) Vent with Quick Pressure Release.

Tips

Pair with a Pinot Noir red wine.