1/2 Lb red beans
1 can coconut milk
1/2 onion chopped
1 tsp black pepper
1/2 sweet pepper
1 tsp garlic powder
1 tsp salt
1 lb rice
Stew Fish Preparation
1 green pepper chopped
1 red sweet pepper chopped
1 tsp black pepper
2 fresh lemons or 1/2 cup venegar
1 onion chopped
1 tsp seasoning salt
2 1/2 cups water
1 tsp thyme
1 can crushed tomato paste
Instructions
Boil the beans until soft
Add coconut milk, onion, black pepper, salt, sweet pepper, garlic powder and rice
Cook covered for approximately 1/2 hour on low fire until water is absorbed
Prepare your stew fish separately
The fish should be washed and then pre-seasoned with vinegar and or lemon juice to remove the rankness
Place pre-seasoned fish in a pot, add water, seasoning salt, onion, black pepper,green and red sweet pepper
Cover and steam fish for approximately 20 minutes
Add tomato paste and simmer for another 10 minutes
Remove from fire. Let it cool for 5 minutes. Serve hot
You may add or reduce water according to the amount of fish being prepared
The ethnic origins of this dish is Belizean Garifuna
The first half of this recipe, - the rice preparation - is courtesy of Ruthie Flores of Ruthie Cabanas
1/2 Lb red beans