CURRIED WHOLE CATFISH WITH ONION & RED BELL PEPPER / WHITE RICE / BABY BUTTER BEANS WITH FAUX BACON

–catfish (bone-in, medium size, 1)

–green curry paste (bottled)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–white rice (instant)

–baby butter beans (dried; soak overnight)

–Bac-n pieces

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook in the slow cooker on low for 6 hours.  Put setting on warm until time for dinner.

2 – Place two-thirds cup of instant white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes.  Let sit at least 5 minutes.

3 – Slice onion and red bell pepper, and place in a covered baking dish (large enough to hold the catfish).  Add a little water, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the catfish on top of the onion and pepper.  Mix water and green curry paste to a thick liquid, and then pour over the catfish.  Microwave on high for 3 minutes; then turn the catfish over, and microwave for 3 minutes more.

4 – Serve the catfish, with sauce, on top of the white rice, with the baby butter beans as a side.

–recipes original.

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