Haitian Food

Haitian Legume with Rice and Brown Beans Sauce is a delicious and hearty dish that combines a variety of vegetables, meats, and spices. Here’s a breakdown of the ingredients and the step-by-step recipe to make this flavorful Haitian meal.

Ingredients

For the Legume (Vegetable Stew):

• 1 lb beef (or goat meat, pork, or a combination), cut into chunks

• 1 lb crabs or shrimp (optional)

• 1 medium cabbage, chopped

• 1 medium eggplant, peeled and diced

• 2 medium carrots, diced

• 1 medium chayote (vegetable pear), diced

• 1 cup green beans, chopped

• 1 bell pepper, diced

• 2 cloves garlic, minced

• 1 medium onion, diced

• 1 cup tomato paste

• 1 bunch of spinach, chopped

• 2 tbsp olive oil or vegetable oil

• 1 tbsp vinegar or lime juice

• 1 tsp thyme

• 1 tsp parsley, chopped

• 2 tbsp Epis (Haitian seasoning base: blend of garlic, scallions, parsley, thyme, bell peppers, and cloves)

• 1 Scotch bonnet pepper (whole, optional for spice)

• Salt and pepper to taste

For the Rice:

• 2 cups white rice

• 1 tbsp butter or oil

• 4 cups water

• Salt to taste

For the Brown Beans Sauce:

• 1 cup dried brown beans (or 1 can brown beans, drained and rinsed)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 tsp thyme

• 2 tbsp tomato paste

• 2 tbsp Epis (Haitian seasoning)

• 1 tbsp oil

• Salt and pepper to taste

• 3 cups water

Instructions

Preparing the Legume:

1. Marinate the Meat: In a bowl, marinate the meat with Epis, vinegar or lime juice, salt, pepper, and thyme. Let it sit for at least 30 minutes to an hour for better flavor.

2. Cook the Meat: In a large pot, heat the oil over medium heat. Add the marinated meat and cook until browned on all sides. If using crabs or shrimp, add them towards the end of this step. Remove the meat from the pot and set it aside.

3. Sauté the Vegetables: In the same pot, add the onions, garlic, bell pepper, and Scotch bonnet pepper. Sauté until the onions are translucent. Add the carrots, chayote, eggplant, cabbage, and green beans. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

4. Combine Meat and Vegetables: Return the meat to the pot with the vegetables. Add the tomato paste, parsley, and a little water (about 1/2 cup) to help the vegetables steam and soften. Cover and let cook on medium-low heat until all the vegetables are tender, about 30-40 minutes.

5. Mash the Vegetables: Once the vegetables are tender, use a potato masher or the back of a spoon to mash some of the vegetables into a thick stew consistency. Adjust the seasoning with salt and pepper if needed.

6. Finish Cooking: Add the spinach and cook for an additional 5 minutes until the spinach is wilted and everything is well incorporated.

Preparing the Rice:

1. Rinse the Rice: Rinse the rice in cold water until the water runs clear.

2. Cook the Rice: In a medium saucepan, bring 4 cups of water to a boil. Add the salt and butter or oil. Add the rice and stir once. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and all the water is absorbed.

Preparing the Brown Beans Sauce:

1. Cook the Beans: If using dried beans, rinse and soak them in water overnight. Drain the beans and cook them in 3 cups of water over medium heat until tender, about 1 hour. If using canned beans, skip this step.

2. Sauté Aromatics: In a saucepan, heat the oil over medium heat. Add the onion, garlic, and Epis. Sauté until fragrant and the onions are translucent.

3. Add Tomato Paste and Beans: Add the tomato paste to the saucepan and stir to combine. Add the cooked beans (and their cooking water if using dried beans) to the pot. Season with thyme, salt, and pepper. Simmer on low heat for about 15-20 minutes, stirring occasionally, until the sauce thickens.

Serving

1. Plate the Rice: Serve the cooked rice on a plate.

2. Top with Legume: Spoon the legume stew over the rice.

3. Add Beans Sauce: Pour the brown beans sauce over or beside the legume and rice.

4. Enjoy: Serve hot and enjoy this hearty Haitian meal!

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