• 4 servings

Ingredients Edit

Directions Edit

  1. Wash the cotechino, prick the skin with a fork and put it to cook for 3 hours over a low heat in a pan filled with cold, unsalted water.
  2. After it has been cooking for 1 hour, put the beans in abundant water in a separate pan and set to cook for 3 hours.
  3. One hour before they are ready, gently fry the sliced Onion in oil and butter, and after about 4 minutes, when it is lightly browned, add it to the beans, season with salt and pepper and stir well.
  4. Take the cotechino out of the cooking Liquor, which should then be degreased and added to the beans, a little at a time as needed, without stirring it in.
  5. When the beans are cooked, add the cotechino, skinned and cut into slices, and leave for 5 minutes to absorb the flavour, then serve.

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