–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)
–salt and pepper
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.