Heat skillet and add vegetable oil. Add chopped hot pepper, escallion, onion and garlic and saute for one minute.
Mix in the boiled red kidney beans, chilli powder and thyme and bring to a simmer for 5 minutes.
Fold in the flaked Grace Corned Beef, salt, drained whole kernel corn, hot pepper sauce, fish and meat sauce and tomato ketchup and heat for two minutes.
Fold in the red and green peppers, mix well and allow to simmer for two minutes.
To Serve: Serve in a ring of parsley rice with tomato slices.
Presented by Shereen Codner, Grace Kitchens