Lalo legume | Haitian Recipes

Lalo legume
by Haitian Recipes
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411
Prep Time
2 hours
Cooking Time
45 mins
Difficulty Level
moderate
Servings
6-8
INGREDIENTS:
Meat seasonings:
2lbs of beef, diced in chunks
1 lime
2 tsp of black pepper
1 tsp of garlic powder
a few sprigs of fresh rosemary
a few sprigs of thyme
3-4 sprigs of parsley
3 cubes of Maggi chicken bouillon
1 cup of oil

lalo legume:
1 can of tomato paste
1 bell pepper
1 onion
1 box of frozen chopped spinach
6 bags of frozen jute leaves
2-3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
3-4 sprigs of fresh parsley
water as needed
ADD INGREDIENTS TO LIST
DIRECTIONS:
1. Clean the meat with the juice of half a lime.
2. Season with black pepper, garlic powder, rosemary, thyme, parsley, chicken bouillon cubes. Squeeze the other half of the lime juice over the meat. Drizzle with oil. Let it marinate for 2 hours.
3. Transfer the meat onto a saucepan over high heat.
4. Add 2 quarts of water. Continue to cook over medium high heat until tender and the water has evaporated. Set aside the meat.
5. Using the same saucepan, add one can of tomato paste. Stir in onions and bell peppers. Saute over high heat.
6. Reduce heat to medium-high. Add in 6 cups of water, the jute leaves (lalo), and chopped spinach. Stir in rosemary, thyme, parsley. Let it cook for 20-30 mins. Taste and adjust to add more seasonings as needed. Combine the cooked meat onto the vegetables.
7. Serve with white rice. Enjoy!
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