Haitian Legume

1-2 eggplants, peeled (yield from 1-1 Eggplant, fresh
1 head, large (about 7" dia) Cabbage, fresh
3 +\- medium Carrots, raw
3 medium (4-1/8" long) Scallions, raw
1.5 serving 1 Med. Green Bell Pepper
2 cup Parsley
340 grams Lima Beans
2 cup Best Choice French Cut Style Green Beans
2 medium Zucchini, baby
3 serving Bouillon - Chicken - Maggi - 30cal/1 cube (by ***DEBRA***)
1 can (6 oz) Tomato Paste
2 1tsp Canola Oil
6 tsp Adobo Powder (by ABSTRACTBUG)
40 oz Beef, top sirloin

This might be a really good crock pot meal but I haven't tried it that way yet.

chop all veggies and put in a large pot of boiling water, add 3 pkg. of maggi
boil down until veggies are soft and very little water left, be careful not to burn.

while veggies are boiling:
cut beef into small cubes (1-2 in.) and brown in skillet with oil and 1/2 green pepper
once browned add tomato past and about 1 cup of water
add adobo powder
add 1/2 tsp of clove powder
simmer on low until meat is cooked through and tender
add additional spices to taste (garlic/onion powder/oregano/etc)

combine veggies and beef mixtures, simmer for another 15 - 20 minutes or until consistency is like a thick beef stew.

This dish is even better the next day...save your leftovers.



Serving Size: makes 12-14 large bowls

Number of Servings: 12

Recipe submitted by SparkPeople user SARAHVITELLO.