Cotechino and Braised Beans

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.