Category: Caribbean Main Dishes
Ingredients:
- 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
Instructions:
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!
:)
