Stew Beans Coconut White Rice and Roasted Top Sorlion Steak with roasted red skin potato and carrots.

Stew Beans: 1 lb red kidney beans 4 garlic plugs 1/2 cup thick cream coconut milk 2 tblsp garlic powder 3 tblsp cumin powder 2 sprigs thyme Salt and Pepper to taste Place beans in boiling water on high heat to continue boiling. This should take about 2 hours or so until beans is fork tender. When the beans is fork tender add the remaining ingredients and cook on medium heat until the beans has a thick consistency. Coconut White Rice: 2 cups white rice 1/2 cup thick cream coconut milk 2 tsp salt 2 tsp oil ( i used coconut oil) 2 cups of water Method: Combine the water,coconut milk,salt and oil bring to a boil. Add the rice and immediately turn to low heat. Cook for about 20 mins or until rice is fork tender.

Roast Top Sirloin: 4 lbs Top Sirloin roast 4 sprigs rosemary 8 gloves garlic 2 tbsp sesame seed oil 3 tbsp garlic powder 2 tsp paprika 4 red skin potato (diced) 1 large carrot ( sliced) Salt and pepper to taste Method: Wash meat with vinegar and water. Season meat with salt,pepper,,garlic powder,paprika massaging with sesame seed oil. Place into a sealed container and refrigerate overnight. Make tiny slits into meat and stuff them with garlic and rosemary. Roast in the oven on 350 for about 1 hour 30 minutes for well done. Serve along with the Coconut White Rice and Belizean Stew Beans.... I know I know truly awesome dinner for tonight. Your welcome...