Haitian Legumes Recipes

HAITIAN LEGUMES

Steps:

• Wash beef with lime juice, & salt; allow to marinate for 10 minutes.
• Rinse with cold water.
• Make a paste from green pepper, green onions, parsley, garlic and vinegar; rub it on meat and let marinate for about 30 minutes.
• Brown beef in small amount of oil.
• Add tomato paste, seasonings and water to cover the beef.
• Add chopped green bell pepper and place on top of the beef while it is cooking.
• Let the beef cook until tender, continually adding tomato paste mixture as needed, so beef does not burn or dry out.
• After meat is tender, bring a large pot with a medium amount of water to a boil and start placing in the vegetables.
• 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.
• Pour some oil over the vegetables, add the butter and 1 Maggi cube - continue to let steam till tender.
• Once tender, add the vegetables to beef mixture and stir everything together.
• Let cook for another 10-20 minutes.
• Taste, adjust seasonings.
• If necessary, add another Maggi cube.
• Taste again, and adjust all the seasonings.
• 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).
• Enjoy!

RICE & BEANS (HAITIAN STYLE)

Steps:

• Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
• Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.