Cotechino And Braised Beans Food

COTECHINO AND BRAISED BEANS

Steps:

• 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.

BRAISED BEANS

Steps:

• Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
• Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
• Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

COTECHINO AND BRAISED BEANS

Steps:

• 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.

BRAISED CHICKEN WITH ROMANO BEANS

Steps:

• Heat olive oil in a pan that has a cover. Trim the chicken thighs of extra fat, cut in half if possible, and season with salt and pepper.
• Lightly dust the chicken with flour and fry over medium high heat until well browned, but not too much. Any burning is very apparent in the dish, so keep it brown, not black. Turn and finish browning.
• Deglaze pan with the wine until most of the liquid is gone.
• Trim Romano beans and cut on the diagonal into 1 1/2 inch pieces. Toss into pan and stir to get the cooking going. After a couple of minutes, toss in the peeled and crushed garlic. Stir another 2 minutes being careful not to burn the garlic.
• Add the tomatoes and juices to the pan along with the rosemary, garlic, and additional salt and pepper as desired.
• Bring to a simmer and reduce heat. Cover the pan, but leave the lid slightly ajar. Allow to cook on low heat (keep a simmer going) for 20 minutes.
• Add the olives and cook an additional five minutes.
• Serve over pasta. A thick pasta is best, penne or even fettuccine.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.