Cotechino and Braised Beans

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

1 tablespoon olive oil

salt and ground black pepper to taste

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.