• 1 pound Italian (or any kind of ground) sausage – removed from casing
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• 2-4 medium carrots, finely diced
• 2-4 celery stalks, finely diced
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 3/4 lb pound dried great Northern beans, rinsed and picked through, soaked 3-10 hours
• 6 cups water or broth
• 2 teaspoons kosher salt, or to taste
• 4 thyme sprigs + 2 large rosemary sprig tied together in a bundle with kitchen twine
• 2 bay leaf

1. Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a separate bowl.
2. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Remove half of veggies to the bowl with the sauage (you will re-add it at the end, so veggies aren’t mushy). Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
3. Stir in the beans, 6 cups broth/water, salt, thyme, rosemary and bay leaf. Instant Pot high for 30 minutes, natural release.
4. Re-add reserved veggies and sausage. High pressure for 5 minutes.
5. Optional: puree a cup of beans for thicker stew texture.
6. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with balsamic vinegar.

Adjustments for Canned Beans

• 2.5 cans (36 oz) canned beans, preferably white, chickpea or kidney, drained and rinsed
• In step 3, do not add the canned beans. Add the canned beans in step 4.
• Add 4 cups of water/broth at first, up to 6 cups, since canned beans do not absorb water