Break trout into smaller pieces and add into slillet. Add in 1/4 cup of water, blended fresh spices (garlic, harbanero and onions) cover and simmer for 5 minutes.
Add in cooked beans , crayfish, gently stir and let simmer for about 15 minutes. Add another 1/4 cup of water if too thick.
Season to taste. Serve with fried ripe plantains or rice