This is a great way to use leftover slow cooker beans. . .
–Atlantic cod (size of 2 decks of cards, one-half pound)
–cannellini beans (slow cooker leftovers; or one can, drained and rinsed in a colander)
–grape tomatoes (6 to 8, halved)
–stewed tomatoes (one-half can; I used Pomi imported Italian)
–minced garlic (1 tablespoon)
–capers (bottled; 2 tablespoons, drained)
–lemon pepper (1 teaspoon)
–parsley (fresh, 1 handful, chopped)
–rosemary (bottled, dried, 1 tablespoon)
–salt and pepper
–extra virgin olive oil
1 – Place the beans, grape tomatoes, stewed tomatoes, minced garlic, capers, parsley, and half the rosemary in a covered baking dish. Season with salt and pepper to taste. Add a few drops of extra virgin olive oil. Microwave on high for 4 minutes.
2 – Place the cod atop the stew. Season with salt, pepper, lemon pepper, rosemary, and olive oil. Microwave on high for 7 minutes. Cod is done when it begins to break apart.
3 – Serve the stew, hot, in bowls; use soup spoons.
–recipe adapted from Real Simple magazine.