Gradual-Cooker Irish Sausage, Bean & Cabbage Stew

1. Kind and wash the beans; plot in a vital Dutch oven. Veil with water to 2 inches above the beans; quilt and let stand 8 hours or overnight. Drain the beans. Tear collectively the beans, stock, carrots, garlic, caraway seeds, and pepper in a 5- to 6-quart unimaginative cooker. Veil and cook dinner on LOW unless the beans are upright subtle, 7 to 8 hours.

2. Mash just some of the beans against the facet of the unimaginative cooker to thicken and toughen the texture of the soup; trudge gently. Add the cabbage, tomatoes, and sausage to the unimaginative cooker; quilt and cook dinner on HIGH unless the cabbage is subtle, about Half-hour. Tear within the vinegar and salt. Ladle the stew into bowls, and drizzle evenly with the oil.

Tricks

Multicooker Directions: In Step 1, trudge collectively the drained soaked beans, stock, carrots, garlic, caraway seeds, and pepper within the interior pot of a 6-quart multicooker. Lock the lid; flip Rigidity Valve to “Venting.” Cook dinner on SLOW COOK [Normal] unless the beans are upright subtle, about 8 hours. Turn off the cooker. In Step 2, add the cabbage, tomatoes, and sausage to the mashed bean combination. With the lid off, press SAUTÉ [Normal]. Bring the soup to a boil; cook dinner, uncovered, unless the cabbage is subtle, stirring occasionally. Turn off the cooker. Enact Step 2.