For the Red Beans and Rice

• 3 cups of cooked red/kidney beans
• 11/4 cups rice, washed
• 2 medium sized onions, chopped
• 3 garlic cloves, chopped
• salt to taste
• 3 pimento peppers, finely diced
• chives, finely diced
• 1 cup coconut milk
• 4-5 cups water (may use less or more)
• 1 tablespoon oil
• 1 teaspoon of cayenne/black pepper (optional)

For the Tomato Stewed Fish

• chives, chopped ( i used about 2 twigs)
• 3 pimento peppers, chopped
• 1 medium sized onion chopped
• 3 garlic cloves, chopped
• salt to taste
• 4 large tomatoes chopped
• 3 or more pieces of fried fish
• cayenne pepper to taste (black pepper can be used as well)
• 1 teaspoon dry parsley
• 1 tablespoon tomato paste
• 1-2 teaspoon brown sugar

Instructions

For the Red Beans and Rice

• in a pot on medium high heat, add oil and allow to heat up. next add in seasonings and mix well. sautee for a few minutes (5), then add red beans and mix well. allow to sautee for another 3 or so minutes.
• next add in coconut milk and some water and bring to a boil.
• while that is happening, wash rice and set aside. once beans are boiling, add in rice, more water, salt, cayenne, thyme and dry parsley and mix well. allow to cook until done,. be sure to check for flavour and and the addition of more water. once finished, remove from heat
• For the Tomato Stewed Fish
• to a sauce pan on medium heat, add oil and allow to heat up. next add in seasonings and sautee for about 5 minutes. next add in tomatoes and stir well. sautee for a further 3-5 minutes.
• add in some water and stir. next add in the tomato paste, dry parsley, salt sugar and cayenne and mix well. allow to simmer or low heat for another 5 minutes. next add in fish and allow to simmer for a further 3-4 minutes (make sure the fish is coated in that gravy) and remove from heat and serve with rice and beans
• enjoy!

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