An especially good recipe for slow cooker beans. . .on the MIND diet. . .
–wild cod (size of 2 decks of cards, one-half pound)
–minced garlic (2 tablespoons, bottled, divided)
–green onions (one-third cup, divided, purchased ready cut)
–rosemary (2 tablespoons, bottled, divided)
–lemon juice (bottled, 2 squirts)
–clam juice (one-eighth cup, bottled)
–broccoli (florets, and stems, if desired, from 1 head, fresh)
–navy beans (1 cup, dried; submerge in 3 and one-half cups water overnight)
–Bac-n pieces (2 tablespoons, faux bacon, soy, bottled)
–extra virgin olive oil
1 – After the navy beans have soaked overnight, place in a slow cooker. Add chicken bone broth just to the top of the beans. Season with 1 tablespoon minced garlic, 1 tablespoon rosemary, one-sixth cup green onions, salt, pepper, and extra virgin olive oil to taste. Cook on low for 5 and one-half hours. Place setting on warm until dinnertime.
2 – Place the cod in a covered baking dish. Add lemon juice and clam juice. Season with salt, pepper, and olive oil. Top with rosemary, green onions, and minced garlic. Set aside.
3 – Cut the florets (and stems, if desired) from 1 head of broccoli. Season with salt, pepper, and olive oil. Top with rosemary, green onions, and minced garlic. Microwave on high for 4 and one-half minutes, less if crisper broccoli is desired.
4 – Microwave the cod for 6 minutes.
5 – Serve the cod hot, with sides of beans and broccoli.
–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.