Cotechino And Braised Beans - cooking 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
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

Preparation

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.