Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups navy beans
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 pound Italian sausage
- 1 small carrot, peeled, diced
- 1 stalk celery, diced
- ¼ teaspoon dried sage
- 3 cups beef broth
- 1 cup water
- salt and pepper to taste
Directions
Sort, rinse, and soak beans; drain, rinse.
Heat oil in pressure cooker.
Saute onion, garlic, and Italian sausage 4 – 5 minutes or until onion is tender, stirring frequently to prevent browning.
Add carrot, celery, and sage.
Saute, stirring frequently.
Add beans, stock, and water.
Stir well.
Cover with water by 2 inches above level of beans.
Lock lid and bring to full pressure.
Adjust heat to maintain pressure and cook for 9 minutes.
Remove from heat and naturally release pressure.
Category:Pressure cooker Recipes
Category:Navy bean Recipes
Category:Onion Recipes
Category:Pork sausage Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Beef broth Recipes