Legim (Legumes/Mixed Vegetables)

March 16, 2016

1 hour 30 minutes

super easy

4-6

Legim (Legume) is a Haitian dish comprised of mixed vegetables that are cooked with meat, usually beef, then mashed and served over rice. I have seen many different combinations on line, today I’m sharing the one that my mom has cooked in her household over the years. This one has purple cabbage, eggplant, carrots, spinach, chayote squash, string beans, beef and other delicious miscellaneous ingredients

Because of the fact that there are a lot of ingredients people are usually intimidated to try and make this dish. I am here to encourage you to try it, peeling and chopping up the veggies maybe the most tedious part of this recipe. After you’re done with that then cooking this is smooth sailing. This recipe feeds about 4-6 people depending on how much food each person will want, and trust me they’re gonna want more LOL.

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Ingredients

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	2 lbs stew beef
	1 lime
	2 tablespoons tomato paste
	3-4 cups cabbage, green or purple (half of a medium sized cabbage chopped up)
	1 large eggplant, peeled and sliced
	2-4 carrots (cut in half)
	2 chayote squash (chocho) peeled and sliced
	4 cups spinach
	1 cup string beans
	1/2 cup onions, roughly chopped
	3 garlic cloves, crushed
	1 hot pepper
	2 sprigs of thyme
	1/3 cup epis
	1 teaspoon garlic powder
	1 teaspoon onion powder
	1 teaspoon salt
	1 teaspoon salt-free blended herbs
	1/8 teaspoon clove powder
	1 bouillon cube
	1 tablespoon cooking margarine
	1 cup chicken broth or water
	1/8 cup olive oil

Directions

Instructions for cleaning and marinating the meat:

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Cut lime in half and squeeze juice all over meat, save halves for later use. Using a knife or kitchen shears remove any excess fat off of beef. It doesn't have to be perfect just remove as much as you can.

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Rub each piece of beef with the lime halves then rinse under cold water, discard halves.

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Add epis, dry spices to meat and mix well, marinate in the fridge for at least 30 minutes to and hour.

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Instructions for Legim:

On medium heat add meat and thyme to the pot, cover with 1 1/2 cups of water. Cover and let cook for 30 minutes.

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After the 30 minutes remove meat and liquid from pot and place in separate bowls. On a low heat add oil, meat, onions, garlic to pot and sauté for about a minute. Add tomato paste, mix well; add liquid, one cup of chicken broth or water, bouillon cube and mix.

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Add veggies in this order: Chayote squash, cabbage, spinach, eggplant and carrots. On a low to medium heat cover and let cook for 45 minutes (remove carrots after 20 minutes). After that time has elapsed remove the other veggies, place in a bowl and mash using a potato masher or a pestle.

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Add veggies, string beans, and cooking margarine back into the pot. Taste for salt, I added an additional teaspoon of salt. Add hot pepper, carrots, and mix; cover it and let simmer on low heat for 15-20 minutes. Serve with white rice and black bean puree.

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Notes

Please be sure to rinse your veggies properly before peeling and slicing them.

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