Mediterranean Pinto Bean and Cod Tapas

Drain the soaked pinto beans and place them in a medium saucepan. Add the chicken broth, 20ml olive oil, sliced garlic, diced tomato, 2g salt, and the thyme sprigs.

Bring to a boil over high heat. Reduce to a gentle simmer, cover, and cook for 50-60 minutes, until the beans are completely tender. If the liquid drops below the beans during cooking, add water to keep them submerged. Discard the thyme sprigs. Reserve the beans in their cooking liquid.

Pat the cod fillets completely dry with kitchen paper. Season both sides evenly with 1.5g salt and the white pepper.

Heat 15ml olive oil in a medium skillet over medium-high heat until the oil shimmers and flows easily across the pan, about 1-2 minutes.

Add the cod fillets presentation-side down. Sear undisturbed for 3 minutes until a golden crust forms and the edges turn opaque. Flip carefully and cook the second side for 2 minutes until the flesh is opaque throughout and flakes when pressed gently with a fork. Transfer to a plate and rest for 1 minute off the heat.

Divide the warm pinto beans with their cooking liquid among four small tapas dishes or shallow bowls.

Place one cod fillet on top of the beans in each dish.

Squeeze the lemon juice over each portion. Drizzle with the remaining 10ml olive oil and scatter the chopped parsley on top. Serve immediately.