Make Bart van Olphens pinto beans with cod
Ingredients
- 300g dried pinto beans
- 1 carrot, thinly sliced
- 1 onion, coarsely chopped
- 1 celery stick, finely chopped
- 2 bay leaves
- 10 sprigs of thyme, leaves stripped from their stalks
- 25g butter
- 2 tbsp plain (all-purpose) flour
- 2 tbsp sherry vinegar
- 4 x 160-180g cod steaks
- Extra virgin olive oil
- Groundnut (peanut) oil, for frying
- Salt and pepper
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