Name: Cotechino and Braised Beans recipe
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;½ 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

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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 ½ 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

Nutrition Info

496.7 calories carbohydrate: 52.9 g cholesterol: 29.7 mg fat: 19.9 g fiber: 20.2 g protein: 28.5 g saturatedFat: 5.9 g servingSize: - sodium: 744.7 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Its thick casing is pierced all over with a knife, then gently braised in a pot of lentils until done. After the sausage is cooked, it's sliced into round coins, which are then fried crisp in a pan, and used to garnish the lentils or beans.

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