Legumes are a staple in Haitian cuisine, and when combined with aromatic spices and bold flavors, they become truly unforgettable. Whether you’re looking to add some excitement to your weeknight meals or impress your friends at your next dinner party, Haitian legume recipes have got you covered. In this article, we’ll be exploring 18 delicious and varied recipes that showcase the best of Haitian cuisine. From classic comfort dishes to innovative twists on traditional flavors, these recipes are sure to delight.
Classic Haitian Legume with Eggplant and Spinach
This hearty legume dish is a staple of Haitian cuisine, packed with the flavors of eggplant, spinach, and aromatic spices. A comforting and nutritious option for a weeknight dinner.
Ingredients:
– 1 medium eggplant, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup cooked kidney beans (or other beans of your choice)
– 1 cup fresh spinach leaves
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 eggs, beaten
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic; sauté until softened, about 5 minutes.
3. Add eggplant and cook until tender, about 10 minutes.
4. Stir in cooked beans, spinach, cumin, paprika, salt, and pepper.
5. Create 4 wells in the legume mixture and crack an egg into each well.
6. Cover skillet and cook until eggs are set, about 5-7 minutes.
7. Serve hot, garnished with parsley or cilantro.
Cooking Time: 25-30 minutes
Spicy Haitian Legume with Beef and Cabbage
Experience the bold flavors of Haiti with this hearty legume dish, packed with tender beef, crunchy cabbage, and a kick of heat. This spicy stew is a staple in many Haitian households, perfect for a comforting meal.
Ingredients:
– 1 lb beef brisket or chuck, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large cabbage, shredded
– 1 cup red kidney beans, cooked and drained
– 1 cup chopped fresh tomatoes (or 2 cups canned)
– 1 Scotch bonnet pepper, chopped (optional)
– 1 tsp ground cumin
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onions, garlic, and Scotch bonnet pepper (if using). Cook until the vegetables are softened, about 3-4 minutes.
3. Add cabbage, beans, tomatoes, cumin, salt, and black pepper. Stir well to combine.
4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beef is tender.
5. Serve hot, garnished with chopped fresh cilantro (if desired).
Cooking Time: 45-50 minutes
Creamy Haitian Legume with Coconut Milk and Shrimp
Discover the bold flavors of Haiti in this rich and creamy legume dish, infused with the sweetness of coconut milk and the succulence of shrimp.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup coconut milk
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add soaked beans, shrimp, ginger, cumin, salt, and pepper. Stir to combine.
3. Pour in coconut milk and bring mixture to a simmer.
4. Reduce heat to low and let legume cook, stirring occasionally, for 20-25 minutes or until beans are tender.
5. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 20-25 minutes
Vegan Haitian Legume with Tofu and Mixed Vegetables
This hearty legume dish is a vegan twist on the classic Haitian recipe, packed with protein-rich tofu and a variety of colorful vegetables. Perfect for a comforting and flavorful meal.
Ingredients:
– 1 cup dried black-eyed peas
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup firm tofu, cut into small cubes
– 2 medium carrots, peeled and grated
– 1 medium bell pepper, sliced
– 1 can diced tomatoes (14.5 oz)
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse the black-eyed peas and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the tofu, carrots, bell pepper, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the black-eyed peas, diced tomatoes, and enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the legumes are tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 50-60 minutes
Slow-Cooked Haitian Legume with Pork and Dumplings
This hearty stew is a staple of Haitian cuisine, combining tender pork, flavorful legumes, and comforting dumplings. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound pork shoulder, cut into large pieces
– 1 cup mixed legumes (such as kidney beans, black beans, and chickpeas)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 cups water
– 4 dumpling wrappers (see note)
– Vegetable oil for frying
Instructions:
1. In a large slow cooker, combine pork, legumes, onions, garlic, Scotch bonnet pepper, cumin, paprika, salt, and black pepper.
2. Add water and stir to combine.
3. Cover and cook on low for 8-10 hours or high for 4-6 hours.
4. About 30 minutes before serving, prepare dumplings by cutting wrappers into small pieces and frying in oil until golden brown.
5. Serve stew with fried dumplings and enjoy!
Note: For homemade dumpling wrappers, combine 2 cups all-purpose flour, 1/2 cup warm water, and 1/4 teaspoon salt. Knead for 5 minutes, then rest for 30 minutes before cutting into small pieces.
Haitian Legume Stew with Chicken and Green Beans
A hearty and flavorful stew that combines the richness of legumes, tender chicken, and crisp green beans. This traditional Haitian dish is perfect for a comforting meal or a gathering with friends and family.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 can black-eyed peas, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 2 cups diced tomatoes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp vegetable oil
– 1 cup fresh green beans, trimmed
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add onion, garlic, thyme, salt, and pepper to the pot. Cook until onion is translucent, about 3 minutes.
4. Add legumes, diced tomatoes, and cooked chicken back to the pot. Stir well.
5. Reduce heat to low and simmer for 30-40 minutes or until flavors have melded together.
6. Stir in green beans and cook for an additional 5-7 minutes or until tender.
Cooking Time: 45-50 minutes
Savory Haitian Legume with Codfish and Plantains
This hearty dish combines the rich flavors of codfish, plantains, and legumes for a satisfying meal that’s both flavorful and nutritious.
Ingredients:
– 1 cup dried black-eyed peas
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh cilantro
– 1 medium onion, chopped
– 1 clove garlic, minced
– 1 pound codfish, flaked
– 2 ripe plantains, peeled and sliced
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Rinse the dried black-eyed peas and soak them in water or broth for at least 8 hours. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the flaked codfish, soaked legumes, plantain slices, salt, and pepper to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the peas are tender.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 30-40 minutes
Traditional Haitian Legume with Crab and Malanga
Traditional Haitian Legume with Crab and Malanga: A hearty and flavorful dish that combines the rich flavors of legumes, crab, and malanga (a type of yam). This recipe is a staple in many Haitian households and is often served at special occasions.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 cups water or vegetable broth
– 1 medium-sized malanga, peeled and diced
– 1/4 cup jumbo lump crab meat
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, combine the soaked red kidney beans and water or broth. Bring to a boil, then reduce heat and simmer for 45 minutes or until the beans are tender.
2. Add the diced malanga to the pot and continue to simmer for another 20-25 minutes or until it’s tender.
3. In a separate pan, sauté the chopped onion, minced garlic, and Scotch bonnet pepper (if using) in vegetable oil until the onion is translucent.
4. Stir in the jumbo lump crab meat and cook for an additional 2-3 minutes or until heated through.
5. Combine the crab mixture with the legume and malanga mixture. Season with salt and black pepper to taste.
Cooking Time: Approximately 1 hour and 15 minutes.
Hearty Haitian Legume with Goat Meat and Carrots
This traditional Haitian stew is a flavorful combination of tender goat meat, vibrant legumes, and sweet carrots. Perfect for a comforting meal on a chilly day.
Ingredients:
– 1 pound goat meat (or beef), cut into bite-sized pieces
– 2 cups mixed legumes (such as kidney beans, black beans, and pinto beans)
– 2 medium carrots, peeled and chopped
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 Scotch bonnet pepper, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the goat meat and cook until browned, about 5 minutes.
3. Add the onion, garlic, and Scotch bonnet pepper; cook until the vegetables are softened.
4. Add the legumes, carrots, thyme, salt, and pepper. Stir to combine.
5. Pour in enough water to cover the ingredients by about an inch.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 1 1/2 hours or until the meat is tender.
Cooking Time: 1 1/2 hours
Quick Haitian Legume with Turkey and Pumpkin
This hearty and flavorful legume dish is a staple in Haitian cuisine, typically served alongside rice or as a main course. This quick version adds the savory flavor of turkey and the sweetness of pumpkin to create a delicious and nutritious meal.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 1 lb ground turkey
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium pumpkin, peeled and cubed
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, cook the turkey over medium-high heat, breaking it up with a spoon, until browned.
2. Add the onion, garlic, pumpkin, cumin, paprika, salt, and pepper. Cook for 5 minutes.
3. Add the soaked red kidney beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
Cooking Time: 45-50 minutes
Zesty Haitian Legume with Lime and Bell Peppers
This vibrant legume dish is a staple in Haitian cuisine, characterized by its bold flavors and colors. This recipe brings together the freshness of lime juice, the crunch of bell peppers, and the comfort of legumes.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 medium bell pepper, diced
– 1/4 cup freshly squeezed lime juice
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine soaked kidney beans and water. Bring to a boil, then reduce heat and simmer for 45 minutes or until tender.
2. Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and diced bell pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in freshly squeezed lime juice and season with salt and black pepper.
5. Once legumes are cooked, drain and add them to the skillet mixture. Toss everything together until well combined.
Cooking Time: Approximately 1 hour 15 minutes
Smoky Haitian Legume with Smoked Herring and Okra
This hearty legume dish from Haiti is a flavorful celebration of smoky, savory, and slightly sweet flavors. With smoked herring adding a depth of umami, this recipe is perfect for those looking to spice up their bean game.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 can smoked herring, flaked
– 1 cup okra, sliced
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 cups vegetable broth
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and cook until translucent.
2. Add garlic, Scotch bonnet (if using), and smoked herring; cook for 1 minute.
3. Add okra, cumin, salt, and black pepper. Cook for 2 minutes, stirring frequently.
4. Add soaked red kidney beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
Cooking Time: 40-50 minutes
Rich Haitian Legume with Lamb and Sweet Potatoes
This hearty legume dish is a staple of Haitian cuisine, packed with tender lamb, sweet potatoes, and flavorful spices. A perfect blend of comfort food and international flair.
Ingredients:
– 1 pound lamb shoulder or shanks, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and diced
– 1 cup red kidney beans, cooked according to package instructions
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the lamb pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add the onion and garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
5. Add the sweet potatoes, cumin, smoked paprika, salt, and black pepper to the pot. Stir well.
6. Return the lamb to the pot, add the cooked red kidney beans, and stir well.
7. Transfer the pot to the preheated oven and cook for 25-30 minutes, or until the lamb is tender and the sweet potatoes are fully cooked.
Cooking Time: 30-35 minutes
Light Haitian Legume with Fish and Chayote
This hearty legume dish is a staple of Haitian cuisine, packed with protein-rich fish, fiber-rich chayote, and flavorful spices. A perfect one-pot meal for a weeknight dinner.
Ingredients:
– 1 pound fish (such as tilapia or cod), cut into small pieces
– 2 cups mixed legumes (kidney beans, black beans, and pigeon peas)
– 1 medium chayote, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, fish, and legumes; stir to combine.
4. Add chayote, thyme, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until fish is cooked through and vegetables are tender.
6. Serve hot over rice or with crusty bread.
Cooking Time: 45-50 minutes
Fragrant Haitian Legume with Cloves and Cassava
This hearty legume dish is a staple in Haitian cuisine, packed with flavor from the aromatic combination of cloves, onions, garlic, and a hint of cumin. This recipe is perfect for a comforting meal or as a side dish to complement your favorite proteins.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 large cassava roots, peeled and diced (about 2 cups)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
2. Add the garlic, cumin, cloves, salt, and pepper. Cook for an additional minute, stirring constantly.
3. Add the soaked and drained kidney beans, cassava, and enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for 1 hour or until the legumes are tender.
Cooking Time: 1 hour
Tangy Haitian Legume with Tamarind and Cilantro
This traditional Haitian legume recipe gets a boost from the tanginess of tamarind and the freshness of cilantro. Perfect for a quick weeknight dinner or as a side dish to accompany your favorite Caribbean-inspired meals.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup tamarind paste
– 1 tablespoon cilantro, chopped
– Salt, to taste
– 4 cups water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, and tamarind paste. Cook for an additional minute.
4. Add the soaked kidney beans, cilantro, and salt. Stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce heat to low and simmer for 1 hour, or until the beans are tender.
Cooking Time: 1 hour
Bold Haitian Legume with Chorizo and Kale
This hearty legume dish is a fusion of traditional Haitian flavors with the boldness of chorizo sausage and the earthiness of kale. Perfect for a chilly evening or as a side dish for your next dinner party.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 1 lb chorizo sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 bunch kale, stems removed and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chorizo sausage and cook until browned, about 5 minutes.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the soaked kidney beans, cumin, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
7. Stir in the chopped kale and cook until wilted.
Cooking Time: 45-50 minutes
Comforting Haitian Legume with Dumplings and Squash
This comforting dish combines the rich flavors of legumes, tender dumplings, and sweet squash for a satisfying meal that’s perfect for any time of year.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium-sized butternut squash, peeled and cubed
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 dumpling wrappers (homemade or store-bought)
– Water for cooking dumplings
Instructions:
1. In a large pot, sauté onion and garlic in oil until softened.
2. Add soaked legumes, cumin, paprika, salt, and pepper. Cook for 5 minutes.
3. Add cubed squash and 4 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes or until the legumes are tender.
4. Prepare dumplings by wrapping each wrapper with a small spoonful of cooked rice and shaping into balls.
5. Cook dumplings in boiling water for 10-12 minutes or until they float to the surface.
6. Serve the legume mixture hot, topped with cooked dumplings and enjoy!
Cooking Time: Approximately 45 minutes
Summary
Get ready to experience the bold flavors of Haiti with these 18 delicious legume recipes! From classic combinations like eggplant and spinach, to spicy options featuring beef and cabbage, there’s something for every taste bud. Discover new favorites like creamy coconut milk-based dishes or vegan options packed with tofu and mixed veggies. Whether you’re looking for a hearty meal to warm up your family or a quick weeknight dinner, these Haitian-inspired legume recipes are sure to please.
