Cranberry Bean, Sausage and Kale Stew in a Pressure Cooker

By
Jessica Harlan
Jessica Harlan
Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.
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Updated on 09/5/19
Borlotti Beans (cranberry beans)
C Squared Studios/Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
497 Calories
9g Fat
78g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 497
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 825mg 36%
Total Carbohydrate 78g 28%
Dietary Fiber 21g 74%
Protein 30g
Calcium 279mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pretty, red-speckled cranberry beans are the star in this pressure cooker stew recipe. Although they lose their red specks as they cook, they turn out soft, with an almost creamy texture and subtle nutty flavor. If you can't find dried cranberry beans, you can use dried kidney beans instead.

Dried beans need to be soaked overnight before cooking. If you are short on time, you can use the quick-soak method or the even faster quick-soak method using the pressure cooker.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion (chopped)
  • 3 links sausage (such as Italian sausage, uncooked, cut into 1-inch slices)
  • 1 clove garlic (minced)
  • 2 cups cranberry beans (soaked)
  • 1 bunch kale (chopped, about 2 1/2 cups)
  • 1 dried bay leaf
  • 32 ounces low-sodium chicken broth
  • Salt and black pepper to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat a pressure cooker pot over medium heat and add olive oil, tilting pot to completely coat bottom.

  3. Add onion and saute for 5 minutes until translucent.

  4. Add sausage and saute until sausage is browned and cooked through, about 5 minutes.

  5. Add garlic and saute, stirring, for 30 seconds.

  6. Add beans, kale and bay leaf.

  7. Pour chicken stock into pot and stir to combine.

  8. Lock lid into place and bring to high pressure over high heat. Set timer for 10 minutes and reduce heat to maintain pressure. After 10 minutes, remove cooker from heat and release heat using natural release method (letting sealed pressure cooker cool naturally until pressure gauge goes down).

  9. Remove lid away from you to avoid getting burned by the steam. Remove bay leaf and season stew to taste with salt and pepper.

  10. Serve and enjoy!