Legim (Haitian Légume)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
40 mins
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Cook Time
2 hrs 40 mins
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Total Time
3 hrs 20 mins
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Servings
8 people
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Calories
469 kcal
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Course
Main Course
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Cuisine
Haitian
Legim (Haitian Légume)
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Legim (or Haitian légume) is a delicious traditional Haitian dish made up of various stewed vegetables, with or without meat or fish, usually served with white rice.
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Ingredients
- 2 lb lean beef , cut into 1 inch (3 cm) cubes
- ½ cup vegetable oil
- 1 eggplant , cut into 1 inch (3 cm) cubes
- 1 chayote
- 2 green bell peppers , cut into 1 inch (3 cm) cubes, divided
- 3 scallions
- 3 cloves garlic , minced
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon vinegar
- 1 large head cabbage , cut into 1 inch (3 cm) cubes (remove the outer leaves and core)
- 20 oz. lima beans , cooked
- 12 oz. fresh green beans (or frozen), cut into 1 inch (3 cm) pieces
- 3 carrots , peeled and sliced
- 10 oz fresh spinach (or frozen spinach)
- 1 bunch Watercress , finely chopped
- 5 beef stock cubes (or chicken stock cubes)
- ½ cup tomato paste
- 4 limes , squeezed
- salt
- black pepper , freshly ground
- boiling water
Equipment
- blender
- Skimmer
- Dutch oven
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Instructions
- Place the beef in a bowl and drizzle the juice of 3 limes.
- Mix and marinate for 15 minutes.
- Rinse the beef in cold water, drain it, and place it in a bowl.
- In the bowl of a blender, place half of the bell pepper, scallions, parsley, garlic, remaining lime juice, and vinegar, and mix until forming a paste.
- Pour this paste on the beef, and mix everything well to coat.
- Cover with plastic wrap, and marinate for about 30 minutes at room temperature.
- Drain the pieces of beef and reserve all the marinade.
- Heat half the oil in a Dutch oven and brown the pieces of beef.
- Add half the tomato paste, the reserved beef marinade, and cover the beef with boiling water.
- Add the remaining green pepper and mix well.
- Cover and cook the beef for 1 hour over low to medium heat or until tender, gradually incorporating the remaining tomato paste during the second half of cooking.
- Once the meat is tender, place the vegetables in a large pot in this order:
- First, place the cabbage and eggplant, then add the lima beans and green beans.
- Finally add the carrots and chayote.
- Pour water halfway through the vegetables, cover and cook until the vegetables are slightly tender.
- Finally add the spinach and watercress.
- Pour the remaining oil over the vegetables, and add the bouillon cube.
- Cover and cook until all the vegetables are tender.
- Using a skimmer, remove the vegetables and add them to the beef mixture and mix everything together.
- Cover and cook over low heat again for 20 minutes, stirring regularly.
- Taste and adjust the seasonings.
- Serve with white rice.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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