–cod (size of 3 decks of cards, one-half pound)
–green onions (2 stalks, chopped)
–barbecue sauce (bottled; I used Bull’s Eye Original)
–great Northern beans (dried, two-thirds cup, soak overnight)
–chicken broth (non-fat, low sodium)
–onion (1, medium, chopped)
–Bac’n pieces (soy bacon)
1 – Place the great Northern beans in a slow cooker. Chop and add 1 medium onion. Then add 2 tablespoons of brown sugar. Season with pepper, olive oil, and Bac’n pieces. Add chicken broth to the top of the beans and onion. Cook on low for 5 hours; then add one-half cup of barbecue sauce, and cook on high for 45 minutes. Keep on warm until time for dinner. (Do not add barbecue sauce before the beans have finished cooking, or the beans will not tender because of the acidic sauce.)
2 – Place the cod in a covered baking dish with a little water. Drench in lemon juice. Add salt and pepper. Add barbecue sauce to taste. Chop 2 stalks of green onions, and sprinkle on top. Season with olive oil. Microwave on high for 6 minutes.
3 – Serve the cod hot, with the beans as a side. I also served squash casserole, broccoli, and a salad (recipes, see the search box on this blog).