Haitian Legumes (mixed Vegetables) Recipe
Legume is a thick vegetable stew—a mashed mixture of eggplant, cabbage, chayote, spinach, watercress, and other vegetables, cooked with Fresh Herbs, Peppers, and goat or beef
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Ingredients
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Main vegetables & protein
Aromatics & herbs
Seasoning & liquids
Method
Main vegetables & protein
- 1
- 2
Brown the meat
In a large heavy pot or Dutch oven, heat 1 tablespoon oil over medium-high heat. Add the seasoned meat in a single layer and brown on all sides (about 6–8 minutes). Work in batches if necessary. Remove browned meat to a plate and reserve.
- 3
Start the stew
In the same pot, add another tablespoon oil if needed. Add the diced carrots and potato/yam and sauté 3–4 minutes to begin softening.
- 4
Combine and simmer
Return the browned meat to the pot with the vegetables. Add the chopped tomatoes and tomato paste, stir to combine, then pour in 2 cups of the broth. Add the tied herb bouquet if using and the whole scotch bonnet pepper (do not burst unless you want more heat). Bring to a simmer, cover partially, and cook 20–25 minutes until meat is tender and root vegetables are nearly cooked through.
Aromatics & herbs
- 5
Sauté aromatics
While the meat simmers, heat remaining 1 tablespoon oil in a skillet over medium heat. Add chopped onion and scallions and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in chopped parsley and thyme and remove from heat.
- 6
Blend or chop herbs for legume base
Reserve about 1/4 cup of the sautéed herb mixture for finishing. Place the rest of the sautéed herbs and any soft cooked vegetables (eggplant, a portion of cabbage and chayote if already soft) into a blender or use a sturdy food processor or immersion blender to purée until mostly smooth but still slightly textured — this is the traditional legume mash that thickens the stew.
Seasoning & liquids
- 7
- 8
Incorporate purée and season
Stir the herb-vegetable purée into the pot. Mix thoroughly so it integrates and thickens the stew. Taste and add remaining salt (about 1 tsp more) and black pepper to reach desired seasoning. If using bouillon cube, dissolve it now. If you prefer more heat, carefully pierce the scotch bonnet and stir a little, then remove the pepper when heat is to your liking.
- 9
Simmer to meld flavors
Lower heat to maintain a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally so nothing sticks, until the legumes reach a uniform, thick texture and the flavors are well blended.
- 10
Finish and serve
Remove herb bouquet and whole pepper. Stir in reserved sautéed herb mixture and add lime or a splash of vinegar to brighten flavors. Adjust salt and pepper. Serve hot with white rice, boiled plantains, or bread.