COTECHINO AND BRAISED BEANS
Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Its thick casing is pierced all over with a knife, then gently braised in a pot of lentils until done. After the sausage is cooked, it's sliced into round coins, which are then fried crisp in a pan, and used to garnish the lentils or beans.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 9h35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 496.7 calories, Carbohydrate 52.9 g, Cholesterol 29.7 mg, Fat 19.9 g, Fiber 20.2 g, Protein 28.5 g, SaturatedFat 5.9 g, Sodium 744.7 mg, Sugar 2.5 g
CREAMY BRAISED WHITE BEANS
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.
Provided by Ali Slagle
Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
- Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
- Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
- If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
BRAISED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
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.
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
COTECHINO AND BRAISED BEANS
Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Its thick casing is pierced all over with a knife, then gently braised in a pot of lentils until done. After the sausage is cooked, it's sliced into round coins, which are then fried crisp in a pan, and used to garnish the lentils or beans.
Provided by Chef John
Categories Italian Recipes
Time 9h35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 496.7 calories, Carbohydrate 52.9 g, Cholesterol 29.7 mg, Fat 19.9 g, Fiber 20.2 g, Protein 28.5 g, SaturatedFat 5.9 g, Sodium 744.7 mg, Sugar 2.5 g
More about "cotechino and braised beans recipes"
COTECHINO WITH MIXED PULSES AND MUSTARD FRUITS - THE …
From independent.co.uk
COPYCAT ZOE’S BRAISED WHITE BEANS WITH ROSEMARY
From heandsheeatclean.com
COTECHINO WITH LENTILS - COOKING WITH NONNA
From cookingwithnonna.com
BRAISED CANNELLINI BEANS WITH PROSCIUTTO AND HERBS …
From purewow.com
QUICK BRAISED CANNELLINI BEANS AND KALE - SIRIUSLY HUNGRY
From siriuslyhungry.com
BRAISED COURGETTES RECIPE WITH CANNELLINI BEANS - OLIVEMAGAZINE
From olivemagazine.com
BEANS WITH COTECHINO | RECIPES WIKI | FANDOM
From recipes.fandom.com
COTECHINO RECIPE - HOW TO MAKE COTECHINO AT HOME
From honest-food.net
COTECHINO AND BRAISED BEANS | RECIPE | BRAISED, BEAN RECIPES, BEANS
From pinterest.co.uk
COTECHINO AND BRAISED BEANS | RECIPE | BRAISED, LUCKY FOOD, BEAN …
From pinterest.fr
RECIPE - COUNTRY-STYLE COTECHINO WITH BEANS - ACADEMIA BARILLA
From academiabarilla.it
COTECHINO WITH CANNELLINI BEANS - DEBRAGGA
From debragga.com
EASY BRAISED CANNELLINI BEANS WITH CHORIZO - THE CANDID APPETITE
From thecandidappetite.com
COTECHINO? CLASSIC WITH LENTILS OR… - LA CUCINA ITALIANA
From lacucinaitaliana.com
RECIPE | COTECHINO & LENTILS | BEAN RECIPES, LENTILS AND …
From pinterest.ca
ALL RECIPES FOR YOU: PORK MAIN DISHES: COTECHINO AND BRAISED BEANS
From allrecipes103.blogspot.com
ITALIAN RECIPE: COTECHINO AND BRAISED BEANS BY CHEF JOHN – REDCIPES
From redcipes.com
COTECHINO RECIPE | RECIP ZILLA
From hfshewo9023il.blogspot.com
COTECHINO RECIPE : SBS FOOD - FOOD NEWS
From foodnewsnews.com
R/RECIPES - COTECHINO AND BEANS - REDDIT.COM
From reddit.com
COTECHINO AND BRAISED BEANS – DRSTARVE
From drstarve.com
WHITE BEANS WITH COTECHINO SAUSAGE - FLEXITARIAN KITCHEN
From flexitariankitchen.com
COTECHINO RECIPE | RECIP ZILLA
From aniaysmj.blogspot.com
WRAPPED COTECHINO SAUSAGE. RECIPE OF BOLOGNA - TORTELLINI&CO
From tortelliniandco.com
COTECHINO - GIALLOZAFFERANO ITALIAN RECIPES
From giallozafferano.com
GRILLED COTECHINO WITH BRAISED BORLOTTI BEANS - RECIPES
From abc.net.au
SLOW BRAISED BEANS & GREENS - ITALIAN FOOD FOREVER
From italianfoodforever.com
COTECHINO IN GALERA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CHEF NOEL CUNNINGHAM BRAISED COW FOOT WITH BEANS
From jamaicans.com
COTECHINO AND BRAISED BEANS | RECIPE | RECIPES, BRAISED, COOKING
From pinterest.com
COTECHINO SAUSAGE AND BRAISED LENTILS - COOKING VIDEOS | GROKKER
From grokker.com
COTECHINO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
COTECHINO AND BRAISED BEANS | RECIPESTY
From recipesty.com
CREAMY BRAISED BEANS WITH CHARRED PICKLES AND CROUTONS
From bonappetit.com
COTECHINO AND BRAISED BEANS
From pinterest.co.uk
BRAISED LENTILS | ITALIAN FOOD FOREVER
From italianfoodforever.com
COTECHINO AND BRAISED BEANS - ITALIAN - WORLDRECIPES.ORG
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love