Recipe for Bacala and Beans?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe for Bacala and Beans?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for Bacala and Beans?),it will help you,my kids.

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I need a quick and easy recipe using Bacala (salt cod) and beans. Any simple home style recipes out there?

Answers:
My Italian Gran father made this. He used the weeks leftover pasta, added cod, and beans, simmered for a long tome. I loved it,, thank you for bringing back a lost memory. Enjoy!!!!

Other Answers:
I use this site to find anything.
Source(s):
www.allrecipes.com

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This recipe is from Puglia, and has you also use home made pasta, cut into strips about a quarter-inch wide.
INGREDIENTS:

* 6 cups (600 g) flour (if you're making the pasta from scratch)
* 10 ounces (300 g) chickpeas
* 6 chunks baccalà (figure 1 1/2 pounds, about 700 g)
* A medium bunch parsley, minced
* Olive oil
* 1 1/2 pounds (700 g) blanched, peeled, seeded and chopped tomatoes
* Salt

PREPARATION:
Begin by setting the baccalà and the chickpeas to soak 48 hours before you plan to cook the dish. The day you'll be cooking, if you're making the pasta do so, cut it into strips, and let them dry for a few hours.

Drain the chickpeas and cook them in abundant, lightly salted water for about three hours. About 90 minutes into the cooking time, take a second casserole and sauté the garlic with the parsley; when the cloves turn straw yellow add the tomatoes and the fish, and simmer, adding boiling water if necessary to keep things from drying out (it shouldn't be).

A short time before everything is done cook the pasta in abundant salted water; while it's cooking remove the baccalà from the pot to a platter and set it aside to serve as a second course (say, with a tossed salad). Drain the chickpeas. Drain the pasta, put it in a bowl, and combine it with the chickpeas and the sauce the baccalà cooked in. Serve. The wine? A white; Botromagno's Gravina comes to mind.

http://italianfood.about.com/library/rec/blr0214.htm
Source(s):
http://italianfood.about.com/library/rec/blr0214.htm This recipe is very commonin Puerto Rico:
Ensalada de Bacalao (Salt Cod Salad)

INGREDIENTS:
1-1/2 pounds bacalao (salt codfish), cooked and shredded
1 can of red kidneys beans, clean
1 large potato, boiled, peeled and cut into chunks
1 medium Spanish onion, peeled and cut into rings
1 avocado, peeled and cut into chunks
3 hard-boiled eggs, sliced
1 red and 1 yellow bell pepper, seeded and cut into rings
1 tomato, seeded and chopped
1/3 cup white vinegar
1 cup olive oil
salt and pepper to taste

In a serving bowl, combine the codfish with the kidneys beans, potato, onion, avocado, egg, peppers, and tomato. In a separate bowl, combine the vinegar and oil and season to taste. Pour the dressing over the codfish mixture and toss well.
Source(s):
I am from Puerto Rico and this is one of my favorite dishes...

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