Haitian Legumes

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This is another one of my favorites that we used to serve as a whole meal with some rice and fried plantains. It is one of the best ways to serve eggplant; with cabbage, carrots, spinach, watercress, & chayotte. I have had it as a meatless dish and also, with crab, or beef & beef bones with marrow. This is a combination of many recipes and in my attempt to get the right amounts to post i may have had to guesstimate a few times. Please forgive me!!

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Steps

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Wash beef with lime juice , & salt.

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Allow to marinate for 10 minutes.

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Rinse with cold water.

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Make a paste from green pepper , green onions , parsley , garlic and vinegar.

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Rub it on meat and let marinate for about 30 minutes.

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Brown beef in small amount of oil.

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Add tomato paste , seasonings and water to cover the beef.

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Add chopped green bell pepper and place on top of the beef while it is cooking.

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Let the beef cook until tender , continually adding tomato paste mixture as needed , so beef does not burn or dry out.

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After meat is tender , bring a large pot with a medium amount of water to a boil and start placing in the vegetables.

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First , add the cabbage and eggplant , next add the lima beans and green beans.

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Add the carrots , and chayottes - allow to steam until somewhat tender , then add spinach and watercress.

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Pour some oil over the vegetables , add the butter and 1 maggi cube - continue to let steam till tender.

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Once tender , add the vegetables to beef mixture and stir .

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Ingredients

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round steaks, vegetable oil, eggplant, chayote, green bell peppers, scallions, garlic cloves, fresh parsley, head of cabbage, lima beans, string beans, carrots, frozen chopped spinach, watercress, maggi chicken cubes, tomato paste, lemons, juice of, salt, fresh ground black pepper, garlic powder, vinegar, seasoning