Name: Cotechino and Braised Beans
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Dried cranberry beans - 1 pound; Olive oil - 1 tablespoon; Onion, chopped - 1; Chicken broth - 4 cups; Water as needed - 4 cups; Italian seasoning - 1 teaspoon; Bay leaf - 1; Red pepper flakes, or to taste - ½ teaspoon; Fresh rosemary - 1 sprig; Fresh thyme - 1 sprig; Cotechino sausage - 1 pound; Swiss chard, trimmed and chopped - 1 bunch; Olive oil - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cotechino and Braised Beans

1. Dried cranberry beans - 1 pound

2. Olive oil - 1 tablespoon

3. Onion, chopped - 1

4. Chicken broth - 4 cups

5. Water as needed - 4 cups

6. Italian seasoning - 1 teaspoon

7. Bay leaf - 1

8. Red pepper flakes, or to taste - ½ teaspoon

9. Fresh rosemary - 1 sprig

10. Fresh thyme - 1 sprig

11. Cotechino sausage - 1 pound

12. Swiss chard, trimmed and chopped - 1 bunch

13. Olive oil - 1 tablespoon

14. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Cotechino and Braised Beans

1. Stage

Place cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.