Slow-Braised Beans and Cotechino

Ingredients 0/13

Step 1

Soak the cranberry beans in plenty of cool water, leaving them to soften for at least 8 hours or overnight. When you're ready to cook, heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 6 to 8 minutes.

Step 2

Add the soaked beans along with the chicken broth, water, Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme. Take the cotechino sausage and prick it all over with a knife, then nestle it into the pot with the beans. Bring everything to a gentle simmer, skimming off any foam that rises to the surface. Turn the heat down to low and let it cook slowly until the beans are tender, which should take about an hour.

Step 3

Once the beans are ready, carefully remove the cotechino and place it on a cutting board. Peel off the casing and discard the string, then slice the sausage into thin rounds. Stir the Swiss chard into the pot and cook just until it wilts, about 3 to 4 minutes. Season the beans and greens with salt and pepper to taste.

Step 4

Finally, heat another tablespoon of olive oil in a skillet over medium-high heat. Fry the cotechino slices in batches until they’re nicely browned and crisp on both sides, about a minute per side. Serve the beans in bowls and top with the crispy sausage rounds. Enjoy!