2 tsp olive oil
1 ½ lbs smoked sausage
1 large onion,
1 large bay leaf
4 carrots,
3 celery stalks
4 sprigs fresh thyme
1 1 tbsp rosemary
¼ tsp oregano,
4 cloves garlic,
½ tsp pepper
1 tbsp salt
6 cups chicken broth,
1 lb Navy Beans
Saute sausage in the olive oil. Let it sit and brown a few minutes, then stir. Lightly brown all sides.
Stir in the onion, bay leaf, carrots and celery. Cook until the onion starts to turn translucent.
Stir in the thyme, rosemary, oregano, and garlic. Cook, stirring for 1 minute.
Add the pepper, and broth. Stir, and then put a glass lid on the pot and let the contents come to a simmer.
Once the broth is simmering, add the beans and stir. Put the pressure cooker lid on, and pressure cook on high for 40 minutes.
Natural release for 15 minutes.
Gently stir the beans and check for tenderness and cook them for 5 more minutes under pressure, and a 10 to 15 minute natural release if they are under cooked.