Cotechino And Braised Beans

Ingredients

• Servings: 6
• 1 pound dried cranberry beans
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups chicken broth
• water as needed
• 1 teaspoon italian seasoning
• 1 bay leaf
• 1/2 teaspoon red pepper flakes, or to taste
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 pound cotechino sausage
• 1 bunch swiss chard, trimmed and chopped
• 1 tablespoon olive oil
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 9 hrs 35 mins


• place cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• heat 1 tablespoon olive oil in a dutch oven over medium-high heat. stir in onion. cook, stirring, until onions are softened and translucent, 6 to 8 minutes. stir in cranberry beans, chicken broth, water, italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme.
• pierce cotechino all over with the tip of a knife, then place in broth and beans mixture. bring to a simmer, skimming any foam that accumulates. reduce heat to low; cook until beans are tender, 1 hour. transfer cotechino to a cutting board; discard string and casing, then slice into 1/4-inch rounds.
• stir swiss chard into bean and broth mixture. simmer until chard is wilted, 3 to 4 minutes. season with salt and black pepper to taste.
• heat 1 tablespoon olive oil in a skillet over medium-high heat. working in batches, cook the cotechino rounds until crisped and browned, about 1 minute per side. ladle beans into bowls and top with cotechino rounds.