Hominy with red kidney beans with Red snapper

Red kidney beans

½ cup of red kidney beans*

2 cups of water

2 tablespoons of your choice of oil

2 garlic cloves



Ground corn

½ cup of ground corn

1/3 cup of your choice of oil

boiled red kidney beans

½ can of coconut milk

2 tablespoons of Haitian spice mix

salt to taste or add 1 chicken stock cube

2 ½ cups of water (preferably the bean broth)


  • Bring to boil on medium high heat all the listed ingredients for the boiled red kidney beans until all the beans are tender.
  • Heat up the oil, add the Haitian spice mix, salt or chicken stock cube and add the beans and let it fry for about 10 minutes.
  • Add the coconut milk, and the water or the bean broth
  • Bring all ingredients to a boil then add the ground corn and stir slowly
  • Reduce the heat to medium low and let it cook for about 1 hour.

*You can substitute the boiled beans for canned beans. I prefer to do everything from scratch.

Red Snapper

1 whole red snapper

½ of a tomato

1/3 of a red pepper

1/3 of a green pepper

2 tablespoons of Haitian spice mix

1 tablespoon of vinegar

1 lime

1 tablespoon of tomato paste

½ can of coconut milk

Some water


  • Clean your fish. Usually they will gut the fish out at the fishery or supermarket but to be cautious, rinse out the cavity with a good stream of cold water. Use the blunt side of the knife to take the scales off of the fish (put a little pressure) and wash the skin. If you have a fish scaler, even better.
  • In a bowl, mix the Haitian spice mix with the lime juice and the vinegar. Drench the fish with the marinade and let it soak for flavor for 5 minutes.


  • In a non-stick sauce skillet, heat up some oil on medium low, add the tomato paste, tomato, red and green peppers. After less than a minute, add the coconut milk. Let it simmer for 2 minutes.


  • Add the fish to the sauce and let it cook for 3 to 4 minutes on each side.
  • If you want some sauce, add a little bit of water to make the broth.
  • Serve with a side of avocado




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