Cotechino and Braised Beans

Name: Cotechino and Braised Beans
Total time: 575
Yield: 6
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

Recipe by John Mitzewich from allrecipes.com

Dinner 10 Hr. 35 Mins.

Ingredients

6 servings

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1 pound dried cranberry beans
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1 tablespoon olive oil
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1 onion, chopped
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4 cups chicken broth
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water as needed
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1 teaspoon Italian seasoning
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1 bay leaf

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½ teaspoon red pepper flakes, or to taste
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1 sprig fresh rosemary
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1 sprig fresh thyme
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1 pound Cotechino sausage
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1 bunch Swiss chard, trimmed and chopped
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1 tablespoon olive oil
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salt and ground black pepper to taste

Instructions

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.