Cotechino and Braised Beans

Directions

1. Place cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 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.
3. 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.
4. 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.
5. 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.

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gigithefoodie

Jan. 4, 2013

"Thank you Chef John. I was looking for something different to do with my black eye peas on New Years day and found this recipe. I added 1/2 package of 15 bean soup and the rest of the black eye peas..." See more. It was delicious. It was a hit.. who knew! Thanks again. Oh, I found the cotechino at a little gourmet spice in Oklahoma City. It was wrapped the same way."