Cotechino with Braised Beans

Begin by submerging cranberry beans in a large container and covering them with several inches of cool water; allow the mixture to sit for 8 hours or overnight.

Heat a generous amount of olive oil in a Dutch oven over medium-high heat, stirring occasionally until the oil is hot. Add an onion to the pot and cook, stirring frequently, until it becomes soft and translucent, taking around 6 to 8 minutes. Introduce the cranberry beans into the pot along with chicken broth, water, Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme.

Carefully pierce Cotechino all over with the tip of a knife, then gently place it into the broth and bean mixture. Bring the entire mixture to a gentle simmer, removing any foam that forms on the surface. Gradually reduce heat to low; cook until the beans are tender, requiring about 1 hour of cooking time. Remove Cotechino from the pot and transfer it to a cutting board; discard any string or casing, then slice the Cotechino into 1/4-inch thick rounds.

Introduce Swiss chard into the bean and broth mixture, allowing it to simmer until wilted, taking around 3 to 4 minutes. Season the dish with salt and black pepper according to your taste preferences.

Heat a small amount of olive oil in a skillet over medium-high heat, working in batches to cook the Cotechino rounds until crisped and browned, taking about 1 minute per side. Ladle the bean mixture into bowls and top with Cotechino rounds.