–navy beans (1 cup dried, soak overnight)
–parsley (fresh is possible)
–chicken broth (non-fat, low sodium)
–Parmesan cheese (shredded)
–bay leaf (dried, 2 leaves)
–onion (1, medium)
–salt and pepper
–Bac’n pieces (soy bacon, bottled)
–cod (size of 3 decks of cards, one-half pound)
–garlic salt (bottled)
–okra (cut, frozen, 2 cups)
–whole wheat stuffing (boxed)
1 – Add 1 cup of navy beans to the slow cooker. Slice onion and add to the cooker. Season with chopped parsley, Bac’n pieces, salt, pepper, olive oil, bay leaf, and garlic salt. Add chicken broth 2 inches above the food. Cook on low for 6 hours. When finished, keep on “warm” setting until time for dinner.
2 – Place the okra in an uncovered baking dish. Add water to cover. Season with salt, pepper, and olive oil. Microwave on high for 14 minutes. Cover when this part of preparation is finished.
3 – Place cod in a covered baking dish with a little water. Drench in lemon juice. Season with salt, pepper, garlic salt, chopped parsley, and olive oil. Microwave on high for 6 minutes.
4 – Add whole wheat stuffing to the okra. Stir. Microwave for 1 minute more.
5 – Serve the soup as a first course with Parmesan cheese sprinkled on top. Then serve the cod with the okra as a side.
–bean soup and cod adapted from Italian Family Cooking (Edward Giobbi, author); okra original.