Soak the beans in cold water for 12 hours, then drain and rinse them under running water. Cook the beans in boiling water for 2 hours. In a second pot, cook the cotechino in its airtight container in boiling water for the time indicated on the package. Drain it into a bowl, cutting a corner of the package to release the cooking liquid. Remove the skin and cut the cotechino into slices about 1/2 cm thick. Heat the grill pan and grill the cotechino slices until golden brown on both sides. After two hours, drain the beans, reserving the cooking water. Heat a drizzle of extra virgin olive oil in a nonstick pan and sauté the garlic clove and chili pepper. Add the sage leaves and rosemary sprigs to the pan, and when the garlic is golden, add the beans. Sauté the beans in the pan for a few minutes to blend the flavors. Pour 1/2 liter of the bean cooking water into the pan, season with salt, and simmer until the beans are cooked. During cooking, check if you need to add more cooking water to ensure the beans are cooked through. Plate the black bean soup with 2 or 3 slices of grilled cotechino, a drizzle of olive oil, and two sage leaves. Serve the soup hot. (recipe created in collaboration with Laura “ladfoodie”) Watch how to make this recipe here: video.