Haitian Legumes (mixed Vegetables) With Rice 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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For the Legume (Vegetable Stew)
For the Rice
Method
For the Legume (Vegetable Stew)
- 1
Prepare the meat (if using raw)
If using raw goat or beef, brown the pieces in a large pot with 1 tablespoon oil over medium-high heat until nicely seared (4–6 minutes). Remove and set aside. If using pre-cooked or smoked meat, skip browning and add later with the vegetables.
- 2
Sauté aromatics
In the same large heavy pot, add the remaining 1 tablespoon oil over medium heat. Add chopped onion and scallions and sauté until softened, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 3
Build the base
Stir in tomato paste and the optional blended epis/green seasoning; cook 1–2 minutes to develop flavor. Add thyme sprigs, chopped parsley, and whole hot pepper (do not burst if you want milder heat).
- 4
Add vegetables and meat
Add eggplant cubes, chayote cubes, chopped cabbage, spinach, and watercress to the pot. Return browned meat (or add pre-cooked/smoked meat now). Pour in 2 cups water or beef broth and the optional coconut milk. Crumble in the bouillon cube if using. Stir to combine.
- 5
Simmer and partially mash
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20–25 minutes until vegetables are tender. Remove lid and use a potato masher or wooden spoon to lightly mash some of the vegetables—legume should be thick but still have texture. If mixture seems too thick, add up to 1/2 cup more water or broth.
- 6
Season and finish
Taste and season with salt and black pepper. If you used a whole hot pepper, decide whether to remove it for less heat. Allow to simmer uncovered for 5–10 more minutes so flavors meld and the stew thickens. Squeeze a little lime or sour orange over the top if desired, stir, and remove thyme sprigs before serving.
For the Rice
- 7
While the legume simmers, prepare the rice. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until edges become slightly translucent but not browned.
- 8
Add 3.5 cups water and 1/2 teaspoon salt. Bring to a boil uncovered over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15–18 minutes until water is absorbed and rice is tender.
- 9
Remove from heat and let rice rest, covered, for 5 minutes. Fluff with a fork and keep warm until serving.