Bacalao with white giant beans

Ingredients for 4 servings:

• 500 g giant beans, dried
• 500 g cod fillet(s) (Bacalao)
• 1 bell pepper(s), green
• 1 tomato(s)
• 1 onion(s)
• 5 garlic cloves
• some olive oil
• some salt
• some parsley
• 1 sprig(s) rosemary
• some cayenne pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 35 minutes

Soak the beans in plenty of water the night before. Place the beans in a pot with the soaking water, a little salt, and a little olive oil. Peel the onion, garlic, and tomato. Add the onion, 4 garlic cloves, the bell pepper, the tomato, and the rosemary sprig to the beans and bring to a boil. Skim the stock and simmer over low heat for 45-50 minutes. Meanwhile, mix a pinch of cayenne pepper and 1 chopped garlic clove in a bowl with some parsley and a dash of olive oil, and marinate the bacalao in it. Fry the bacalao in a pan with olive oil for about 3 minutes on each side. Place the beans in a shallow bowl with a little of the cooking water and drizzle with olive oil. Spread the bacalao over the beans and sprinkle with parsley. Serve with baguette.