Cotechino and Braised Beans

Ingredients

• 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

Directions

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.