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Braised Beans Served with Cotechino

This hearty dish combines tender, slow-cooked beans with savory cotechino sausage for a comforting and flavorful meal. Perfect for cozy dinners, it’s simple to prepare and full of rich, satisfying taste.

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TIME1 hr 35 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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 salt and ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by soaking the cranberry beans in a large bowl filled with cool water, making sure they're covered by a few inches. Let them sit for at least 8 hours or overnight to soften up.

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Step 2

When you’re ready to cook, heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Add the chopped onion and cook, stirring often, until the onions are soft and translucent—about 6 to 8 minutes. Then, toss in the soaked beans along with the chicken broth, water, Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme.

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Step 3

Take the cotechino and prick it all over with a sharp knife. Nestle it into the pot with the beans and broth, bring everything to a gentle simmer, and skim off any foam that rises to the surface. Turn the heat down to low and let it cook until the beans are tender, about an hour.

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Step 4

Once the beans are soft, remove the cotechino and set it on a cutting board. Peel off the casing and cut the sausage into thin slices about a quarter-inch thick.

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Step 5

Stir the Swiss chard into the pot and cook just until it wilts, around 3 to 4 minutes. Taste the beans and season with salt and pepper as needed.

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Step 6

In a skillet, warm another tablespoon of olive oil over medium-high heat. Fry the cotechino slices in batches until they’re nicely browned and a little crispy, about a minute per side.

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Step 7

Serve the beans in bowls and top them with the crispy sausage rounds for a comforting, flavorful meal.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Soak the beans overnight to reduce cooking time and improve texture.
- Cook the cotechino gently to avoid bursting the casing and to keep it juicy.
- Stir the beans occasionally to prevent sticking and ensure even cooking.

Why you’ll love it

This dish combines the rich, savory flavors of tender beans with the hearty, spiced taste of cotechino. It’s comforting and satisfying, perfect for colder days or festive meals. The slow cooking brings out deep, complex flavors that feel both traditional and special.

Serving ideas

Serve the beans hot alongside thick slices of the cotechino. A drizzle of good olive oil or a sprinkle of fresh herbs like parsley can brighten the dish. Pair it with crusty bread or creamy polenta to soak up the flavorful juices.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain the texture of the beans and sausage. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.