Ingredients Jump to Instructions ↓

  1. 1 pound dried white beans

  2. 1 Tablespoon olive oil

  3. 1/2 pound chorizo sausage, chopped small

  4. 2 onions, minced

  5. 4 garlic cloves, peeled

  6. 2 1/2 teaspoons kosher salt

  7. 1/2 teaspooon coarsely ground black pepper

  8. 2 pitted black olives

  9. 1/8 teaspoon red pepper flakes

  10. 6 cod fillets,

  11. 6-8 ounces each 2 Tablespoons fresh rosemary

  12. 1 ripe tomato, seeded and diced

Instructions Jump to Ingredients ↑

  1. Rinse the beans and place them in a large Dutch oven. Cover with cold water, place over high heat and bring to a boil. Remove from the heat, cover and set aside for half an hour, then drain, Warm the oil in the Dutch oven, add sausage and cook for 2 minutes, medium-low heat until almost tender, about 40 minutes. Drain excess liquid. Season with salt and pepper to taste. Preheat the oven to 350 degrees. Pulse tomatoes, olives and pepper flakes in a food processor to combine. Arrange the cod on top of the beans, Sprinkle with 1/2 teaspoon rosemary. Cover and bake in the oven until the fish is cooked and the beans are tender, about 20-25 minutes. Serve with tomato mixture.


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