New England Beans and Cod

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Cod simmered in a garlicky tomato sauce along with navy beans. A creative twist on some classic New England ingredients.


  • 1 tbsp olive oil
  • 1/2 of a red bell pepper, diced
  • 5 cloves garlic
  • pinch red pepper flakes
  • 2 cups diced tomatoes
  • 1 tbsp balsamic vinegar or molasses
  • 1.5 lbs cod fillet, rinsed and patted dry
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh oregano, chopped
  • 1 14.5 oz can navy beans, drained and rinsed
  • 6 to 8 olives, sliced
  • tbsp lemon juice
  • feta cheese to serve at table


  1. Heat the olive oil in a large skillet. Add the red bell pepper, sauté for about 5 minutes. Add the garlic, cook for another minutes.
  2. Add the tomatoes, balsamic vinegar or molasses, red pepper flakes, rosemary and oregano. Salt and white pepper to taste. Simmer for 10 to 12 minutes, reducing the tomatoes a bit.
  3. Stir in the navy beans and olives. Then gently place the cod into the pan. You are likely to have a few pieces of fish, spread it around the pan. Scoop some tomatoes over the cod so that it get the flavor on both sides.
  4. Simmer the cod, turning over once, until it has just cooked through. This takes about 12 minutes. Sprinkle in the lemon after the cod is cooked.
  5. Serve the beans and cod over rice or mashed potatoes…or maybe polenta. Pass feta cheese at the table for an additional topping.
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