Chef Joey'S Anasazi Bean Chili (Pressure Cooker) - cooking recipe

Ingredients

For the beans
2 cups anasazi beans (cleaned)
8 cups water
2 teaspoons salt
For the sauce
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 (6 1/2 ounce) package chili seasoning mix (I used Vegetarian Fantastic brand)
1 (12 ounce) package chicken sausage (I used Han's All Natural sun-dried tomato and basil)
4 cups chicken broth
1 (28 ounce) can tomatoes (I used chunky style)

Preparation

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.
If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
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.
Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
Put the garlic, onion, chicken sausage and beans into the pressure cooker.
Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
When done use the cold water release method and open the pressure cooker once the steam is all gone.
Taste the beans, make sure they are soft.
Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
Bon Appetit.