Cotechino and Braised Beans recipe
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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
Nutrition Info
- 496.7 caloriescarbohydrate: 52.9 gcholesterol: 29.7 mgfat: 19.9 gfiber: 20.2 gprotein: 28.5 gsaturatedFat: 5.9 gservingSize: -sodium: 744.7 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Cotechino and Braised Beans
Directions
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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.