Savory Bean Stew with Cotechino Sausage: A Tasty Italian Delight

Step 1

Start by placing cranberry beans in a large container and covering them with cool water, allowing them to soak for 8 hours to overnight for optimal softness and flavor infusion.

Step 2

In a Dutch oven, heat up some olive oil over medium-high heat, and sauté the onion until it becomes soft and translucent, creating a fragrant base for your dish. Add in the soaked cranberry beans, chicken broth, water, and a medley of herbs and spices like Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme to amp up the flavors.

Step 3

Prepare the Cotechino by piercing it all over with a knife before placing it in the bubbling broth with the beans. Let it simmer gently, skimming off any foam that rises to the surface, until the beans reach a tender perfection, usually around 1 hour. Once done, transfer the cooked Cotechino to a cutting board, remove its string and casing, and slice it into delectable 1/4-inch rounds.

Step 4

Introduce some freshness by stirring Swiss chard into the flavorful bean and broth concoction, allowing it to wilt and infuse its vibrant green color into the mix. Season with salt and black pepper to your liking for that perfect balance of flavors.

Step 5

For a crispy and golden finish, heat some more olive oil in a skillet over medium-high heat. Cook the Cotechino rounds in batches until they develop a satisfying crispiness and deep brown color on each side, enhancing both texture and taste. Serve by ladling the aromatic beans into bowls and topping them with the savory Cotechino rounds for a visually appealing and mouthwatering presentation.