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Legim (Haitian Légume)

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.

Prep Time
40 mins
Cook Time
2 hrs 40 mins
Total Time
3 hrs 20 mins
Servings: 8 people
Calories: 469 kcal
Course: Main Course
Cuisine: Haitian

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

Instructions

    Cup of Yum
  1. Place the beef in a bowl and drizzle the juice of 3 limes.
  2. Mix and marinate for 15 minutes.
  3. Rinse the beef in cold water, drain it, and place it in a bowl.
  4. 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.
  5. Pour this paste on the beef, and mix everything well to coat.
  6. Cover with plastic wrap, and marinate for about 30 minutes at room temperature.
  7. Drain the pieces of beef and reserve all the marinade.
  8. Heat half the oil in a Dutch oven and brown the pieces of beef.
  9. Add half the tomato paste, the reserved beef marinade, and cover the beef with boiling water.
  10. Add the remaining green pepper and mix well.
  11. 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.
  12. Once the meat is tender, place the vegetables in a large pot in this order:
  13. First, place the cabbage and eggplant, then add the lima beans and green beans.
  14. Finally add the carrots and chayote.
  15. Pour water halfway through the vegetables, cover and cook until the vegetables are slightly tender.
  16. Finally add the spinach and watercress.
  17. Pour the remaining oil over the vegetables, and add the bouillon cube.
  18. Cover and cook until all the vegetables are tender.
  19. Using a skimmer, remove the vegetables and add them to the beef mixture and mix everything together.
  20. Cover and cook over low heat again for 20 minutes, stirring regularly.
  21. Taste and adjust the seasonings.
  22. Serve with white rice.