Topic: How Do You Make Haitian Legume (beef Stew?) (
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by Felicia on 9/28
Ingredients:Servings:
8 88 Servings Size
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2 lbs round steaks, trimmed of all fat and cut into 2-inch cubes
1/4-1/2 cup vegetable oil
1 eggplant, chopped into 2-inch cubes
1 chayote (militon)
2 green bell peppers, chopped into 2-inch pieces, divided
3 scallions, chopped fine
2 garlic cloves, minced
fresh parsley, chopped
1 large head of cabbage, remove outer leaves, core and chop into 2-inch pieces
20 ounces frozen fordhook lima beans
12 ounces frozen string beans, chopped into 2-inch pieces
2 -3 peeled and sliced carrots, into 2-inch pieces
1 (10 ounce) box frozen chopped spinach
1 bunch watercress, chopped
4 -5 Maggi chicken cubes (chicken bouillon soup cubes)
1/2-3/4 cup tomato paste
2 -3 lemons, juice of
salt, to taste
fresh ground black pepper, to taste
garlic powder, to taste
haitian spicy vinegar (Pikliz my recipe #148276)
seasoning, powder (Adobo seasoning)
Change Measurements: US | Metric
Directions:Prep Time: 20 mins
Total Time: 2 1/4 hrs
1 Wash beef with lime juice, & salt; allow to marinate for 10 minutes.
2 Rinse with cold water.
3 Make a paste from green pepper, green onions, parsley, garlic and vinegar; rub it on meat and let marinate for about 30 minutes.
4 Brown beef in small amount of oil.
5 Add tomato paste, seasonings and water to cover the beef.
6 Add chopped green bell pepper and place on top of the beef while it is cooking.
7 Let the beef cook until tender, continually adding tomato paste mixture as needed, so beef does not burn or dry out.
8 After meat is tender, bring a large pot with a medium amount of water to a boil and start placing in the vegetables.
9 First, add the cabbage and eggplant, next add the lima beans and green beans.
Add the carrots, and chayottes - allow to steam until somewhat tender, then add spinach and watercress.
10 Pour some oil over the vegetables, add the butter and 1 Maggi cube - continue to let steam till tender.
11 Once tender, add the vegetables to beef mixture and stir everything together.
12 Let cook for another 10-20 minutes.
13 Taste, adjust seasonings.
14 If necessary, add another Maggi cube.
15 Taste again, and adjust all the seasonings.
16 This also goes very well with white rice and black beans or kidney beans, that have been cooked down and blended in a blender to make sauce pois(bean sauce).
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by Red on 7/8
Wow thanks its my favoirite haitian dish
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by Evena on 4/21
Hi My name is evena fieffe.
I know that this recipe is alot but its worth it, so here it is.
INGREDIENTS
1.2lbsround steaks, trimmed of all fat and cut into 2-inch cubes
2.1/4-1/2cupvegetable oil
3.1eggplant, chopped into 2-inch cubes
4.1chayote(militon)
5.2green bell peppers, chopped into 2-inch pieces, divided
6.3scallions, chopped fine
7.2garlic cloves, minced
8.fresh parsley, chopped
9.1largehead of cabbage, remove outer leaves, core and chop into 2-inch pieces
10.20ounces frozen fordhooklima beans
11.12ounces frozenstring beans, chopped into 2-inch pieces
12.2-3 peeled and slicedcarrots, into 2-inch pieces
13.1 (10 ounce)boxfrozen chopped spinach
14.1bunchwatercress, chopped
15.4-5Maggi chicken cubes(chicken bouillon soup cubes)
16.1/2-3/4cuptomato paste
17.2-3lemons, juice of
18.salt, to taste
19.fresh ground black pepper, to taste
20.garlic powder, to taste
21.haitian spicyvinegar(Pikliz my Spicy Vinegar of Haiti – Picklese (Pikliz))
22.seasoning, powder(Adobo seasoning)
DIRECTIONS
1.Wash beef with lime juice, & salt; allow to marinate for 10 minutes.
2.Rinse with cold water.
3.Make a paste from green pepper, green onions, parsley, garlic and vinegar; rub it on meat and let marinate for about 30 minutes.
4.Brown beef in small amount of oil.
5.Add tomato paste, seasonings and water to cover the beef.
6.Add chopped green bell pepper and place on top of the beef while it is cooking.
7.Let the beef cook until tender, continually adding tomato paste mixture as needed, so beef does not burn or dry out.
8.After meat is tender, bring a large pot with a medium amount of water to a boil and start placing in the vegetables.
9.First, add the cabbage and eggplant, next add the lima beans and green beans.
Add the carrots, and chayottes – allow to steam until somewhat tender, then add spinach and watercress.
10.Pour some oil over the vegetables, add the butter and 1 Maggi cube – continue to let steamtill tender.
11.Once tender, add the vegetables to beef mixture and stir everything together.
12.Let cook for another 10-20 minutes.
13.Taste, adjust seasonings.
14.If necessary, add another Maggi cube.
15.Taste again, and adjust all the seasonings.
16.This also goes very well with white rice and black beans or kidney beans, that have been cooked down and blended in a blender to make sauce pois(bean sauce).
17.Enjoy!
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by on 5/25
I found an article on how to cook Haitian legume on the Sun-sentinel's website.
It posted on May 23, 2004.
Hope this helps.
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by on 4/1
To make Legume:(this is just a guesstimate on the quantity to use)
2lbs beef for stew
1/4-1/2 cup of vegetable oil
1 green bell pepper
1 head of cabbage
2 boxes of frozen fordhook beans (lima)
1/2 -1 bag of frozen green beans (med.bag)
2-3 peeled and sliced carrots
1 box frozen spinach
2 tbsp.
Lily butter (found in carribean markets usually) or regular butter if you cannot find Lily.
2-3 Maggi cubes (chicken bouillon soup cubes)
1/2 cup tomatoe paste
You want to first brown the beef in a small amount of oil. Then add mixture of tomatoe paste and water to cover the beef.
Cut up some green bell pepper in large pieces and place on top of the beef while it is cooking.
Let the beef cook until tender.
Continually adding tomatoe paste mixture as needed so beef does not burn or dry out.
Once beef is tender, in another pot place a small amount of water and cut the cabbage in large slices and place in the water.
Next add the fordhook and green beans.
Add the carrots and let steam.
Once veggies are somewhat tender add the spinach.
Pour a small amount of the oil over the veggies.
Add the butter and 1 Maggie.Continue to let steam.
Once tender, add veggies to the beef mixture.
Stir everything together.
Let cook for about 20 mins.
Taste.
If more seasoning is needed, add another Maggi.
This goes well with white rice and black beans that have been cook down and blended in a blender to make sauce pois.
Of course, there are many ways to prepare Legume.
Some people add eggplant, etc. The really important thing in preparing any meat dish is the way you clean and prepare the meat before cooking.
You should wash the beef with salt,lime and water.
You can also use some vinegar.
Rinse the meat after cleaning and marinate it in a blended paste of green bell pepper,green onion,parsley and vinegar.
You can also add garlic to the paste if you like.Rub the paste on the meat and let marinate.
After the meat has marinated just drop it in the pot as I first discussed in the beginning of the recipe.
As with any recipe, it takes practice and variations to get it just right.
I thought this was the easiest recipe preparation to start with when making Legume.
Good Luck and let me know how it turned out! :)
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by on 7/17
I just made this last night for the first time.
My Mom taught me and it came out very good.
1 large chuck steak
1 lb string beans sliced up and down (or 16 oz frozen french cut string beans)
1 lb carots sliced
4 potates cubed largely
Clean and cut steak into chunks.
Season with salt, pepper, garlic, and half a scotch bonet pepper.
Let marinate a few hours or overnight.
Heat oil until very hot in a large pot that has a lid.
Add tomate paste and 4 fresh garlic cloves (minced) and stir.
Add steak 3-4 pieces at a time.
Brown on each side 1-2 minutes and remove frome heat and set aside.
Repeat until all pieces have been browned.
Add back all steak pieces and potates into pot, cover and lower heat and simmer for about 30-45 until tender.
Add string beans and carrots, simmer until vegteables are soft.
Serve with white rice.
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by on 3/26
Hi i was wondering if you could say how much tomato paste and oil to use..thank you
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