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Cotechino and Braised Beans
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Prep Time:
15 minutes
15 minutes
Cook Time:
80 minutes
80 minutes
Total Time:
575 minutes
575 minutes
Crispy pan-seared cotechino sausage served on a bed of cranberry beans and chard for a festive Italian New Year's dish.
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
- 0.5 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
- salt and ground black pepper to taste
Instructions:
- Soak cranberry beans in a large container filled with cool water, ensuring they are covered by several inches. Allow them to stand for 8 hours or overnight.
- In a Dutch oven, heat up 1 tablespoon of olive oil over medium-high heat. Add the onion and cook until softened and translucent, about 6 to 8 minutes. Mix in cranberry beans, chicken broth, water, Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme.
- Poke the Cotechino with a knife, then add it to the broth and beans. Let it simmer, removing any foam that forms. Cook on low heat for 1 hour until beans are tender. Remove the Cotechino, discard the string and casing, then cut into 1/4-inch rounds.
- Combine the vibrant Swiss chard with the aromatic bean and broth blend. Let simmer until the chard becomes tender, which should take about 3 to 4 minutes. Add a dash of salt and a sprinkle of black pepper to enhance the flavors to your liking.
- In a skillet over medium-high heat, sizzle Cotechino rounds in 1 tablespoon of olive oil until golden and crisp on both sides. Serve the beans in bowls, topped with the savory Cotechino rounds.