–cod (the size of 3 decks of cards)
–great Northern beans (1 can)
–squash (summer, 2 small)
–chicken broth (non-fat, low sodium)
–salt and pepper
–parsley (fresh if possible)
1 – In a departure from the microwave, use a slow cooker. Rinse a can of beans in a colander until the foam is washed away. Add to the slow cooker. Add 2 cups of chicken broth. Chop the squash, onion, and tomato, and add to the cooker. Season the whole with a teaspoon of salt, a small amount of pepper, tiny snips of parsley, and a dollop of olive oil. Start when you leave the house in the morning (8 or 9), and leave cooking until you return at night (5 or 6). (The beans will be tender.)
2 – Cook the cod for 5 minutes in the microwave in a covered baking dish, with a small amount of water and snips of parsley on the top. Season with olive oil.
3 – Serve the dinner in a bowl with spoon for eating. Place one-third of the cod on the top of each bowl of stew.
–adapted from Real Simple.