I do so love having a pressure cooker. Apart from all the exotic things it can do (peppercorn purée, caramelized condensed milk) it also makes it easy to enjoy perfect beans with little more than 30 minutes of lead time- even if, say, those beans went unsoaked all day because I had other things to do and I can’t do everything, can I?
But what I did manage to remember were the chicken bones in the fridge, and I used them to make a simple broth, which I used to cook the beans in. So while beans hissed away with broth, mirepoix, and some radish greens, I defrosted a couple of crepinettes from the freezer. Earlier we had done some thinning in the garden so I washed and spun broccoli sprouts, arugula, beet sprouts, and a few random lettucey things to make a salad of surpassing freshness and delight. After the sausage was cooked, since there was till broth left I made a quick roux with the rendered sausage fat and whipped up a quick gravy that I flavored with a big dollop of mash made from some of the overwintered bitter greens.
And that was it: toothsome beans, rich meat, tangy gravy, and amazing salad. A few spuds would have been nice, but whaddayagonna do. The leftovers were even better for breakfast over toast with a fried egg on top.