Food and Wine by Jules

Inspired by a neighborhood restaurant Chesa's and their sea bass dish I had there. I prepared this recipe by starting with the red beans, then on to the gravy and get your rice going on the back burner while you do that.  I also heated up my outdoor flat top grill as the gravy was finishing.  Once all three of these items are done, turn off the heat, keep warm.  Sear your fish on the flat top or grill.  In the last 2 minutes, turn your gravy and beans burner back on so they're hot.  You're ready to plate.  It seems like a lot, but it was less than an hour!  Red Beans: 1 can red kidney beans, rinsed 2 tsp bacon fat 1 small shallot, minced 2 garlic cloves, minced 1 tsp cumin 1 tsp chili powder salt and pepper Cook aromatics and spices for 2 minutes with the bacon fat. then add the beans. Simmer for 8 minutes, stirring often.  Smash a little bit and add a splash of liquid, if needed.  Gravy: 1 shallot, diced fine 6 cloves of garlic, minced 1 TB...