Haitian legume is the ultimate one-pot meal that warms the soul. Get ready to impress your family and friends with this hearty, wholesome dish straight from my kitchen to yours!
This Haitian Legume recipe will become one of your family’s favorite recipes to make. It’s a comforting dish that’s loaded with vegetables.
If you’ve never experienced the bold and comforting flavors of Haitian legume, you’re in for a treat! This traditional dish, made with tender eggplant, a medley of fresh vegetables, and perfectly seasoned meat, is a true taste of Haiti.
Each bite is a celebration of rich, savory flavors, brought together with aromatic herbs and spices.
Whether you’re serving it over fluffy white rice or pairing it with a side of fried plantains, this eggplant stew is like a hug on a plate, especially when it is paired with white rice.
This Haitian Legume includes an Instant Pot and a stovetop version. The dish is filled with rich flavors and scrumptious texture from the eggplant, cabbage, spinach, carrots, and more.
Add it to a bed of Instant Pot Haitian White Rice, you’ll have the perfect weeknight meal for the whole family to enjoy.
Haitian Legume
Légume Haïtien is highly flavored with epis, onions, herbs, garlic, and tomato paste. Légume is also served with mais moulin (mayi moulen), and or boiled plantains or fried plantains.
There are multiple versions of legume. Often, protein is included and various vegetables are added. However, this version is a recipe that’s well suited to vegetarian lovers.
Eggplants have been around for centuries, particularly in the Northeastern region of Africa. it later became popular in Asia, Southern and Western parts of Africa.
No one knows for sure the exact origin of eggplant stew. However, according to WebMD, Eggplant is considered one of the superfoods, it has antioxidants like vitamins A and C, which help protect your cells against damage.
It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar, especially those with diabetes.
Aside from adding them to stews, eggplants can also be roasted, baked, steamed, or sautéd.
If you love curry sauces, eggplants can also be added to curry sauces and soups.
This instant pot eggplant stew is an incredible aromatic thick stew that’s hearty, vegan, and satisfying.
It requires only a few ingredients to make it and it will not disappoint!
Although eggplants don’t get much recognition, if you pair them with cabbage, carrots, and warm spices, you’ll have a delicious healthy meal that’s vegan, and gluten-free.
Perfect for a healthy weeknight dinner and meatless Monday.
This Haitian Legume Recipe is a crowd-pleaser and will become one of your family favorites!
This stew is an authentic, traditional legume that requires patience; especially if being prepared over the stove.
It is very involved. However, this instant pot version has certainly cut down the time.
Like most Haitian recipes, this vegetable stew is also labor intensive; especially when meat is included. However, the ending dish will be thoroughly enjoyed.
Haitians love stews. We make stews or sauces out of almost anything. Most of our vegetables, meats, or fish have been incorporated in a stew form or accompanied by a sauce or condiment, such as Pikliz.
There are several versions of Haitian legume as with various Haitian dishes. This Instant Pot Haitian Legume Beregene is clean, light, affordable, and scrumptious.
It can easily be transformed into a non-vegan dish by simply adding meat.
Key Ingredients Used In This Haitian Legume
No need to be intimidated. Often times a laundry list of ingredients is added to this dish to make it perfect. This version only requires basic ingredients.
Eggplants– The star of the dish and is always available at the grocery store.
Haitian Epis– I have already prepared this for you here. I have used it as a dip as well.
Cabbage – Is often included (Highly recommended but not necessary). It does add substance to the dish.
Carrots– Traditionally used and pair well with the cabbage and eggplants in this dish.
Tomato paste– This helps to give it that reddish color.
Olive Oil (or vegetable oil) – We will need the oil to sauté the onions and garlic.
Vegetable Stock– Let’s keep it vegetarian/vegan all the way! Not to mention this helps to enhance the flavor. Using water will be fine as well.
Lime or Lemon – Most Haitian meals include acid. So, we often use lime, lemon, apple cider vinegar.
Salt and pepper– I used Kosher salt to make this dish. Kosher salt is less salty than sea salt and It’s easier to distribute evenly to season food.
Spinach– The more vegetables the better. Use what you have available to you.
How To Make Haitian Legume
The full recipe with the exact measurements is listed in the recipe card below. However, here’s what you need to do to make it perfect each time.
Instant Pot Haitian Legume
Prepare your ingredients: Start by slicing, cutting, dicing, mincing, or chopping your cabbage, carrots, eggplant, onions, garlic, and lemon or lime.
Begin Cooking: In the instant pot, add the oil, press saute, and adjust the time to 7 minutes. Allow the oil to heat. Add onions and garlic and cook for 1 minute. Continue to stir so it does not stick to the pot.
Add the eggplants, cabbage, and carrots. Stir. Then add vegetable stock. Close the lid and turn the valve to sealing. Pressure cook on high for 15 minutes. After 15 minutes, quick release.
Mash The Ingredients: Open the lid, press the saute button again, and adjust the time to 18 minutes.
This will help the extra liquid to boil off. Mash the vegetables with a potato masher or ladle, then add the tomato paste, lime or lemon juice, and remaining seasonings. Add additional salt and pepper to taste if needed. Stir well to combine.
Add spinach and combine the vegetables. Continue to cook until the instant pot timer stops.
Serve and enjoy with rice or starch of your choice.
Haitian Legume Stovetop Version
Prepare your ingredients: Start by slicing, cutting, dicing, mincing, or chopping your cabbage, carrots, eggplant, onions, garlic, and lemon or lime. Set aside.
Begin Cooking: Over medium-high heat in a large saucepan, add the oil. Allow the oil to heat. Add onions and garlic and cook for no more than 1 minute. Continue to stir so it does not stick to the saucepan.
When the ingredients start to turn light golden brown, add the eggplants, cabbage, and carrots. Then add vegetable stock (or water).
Cover the saucepan with a lid and reduce the temperature to medium. Cook for 30 minutes. Stir after 15 minutes to allow all the ingredients time to cook evenly.
Mash The Ingredients: After the 30 minutes are done, reduce the temperature to low and remove the cover.
Mash the vegetables with a potato masher or ladle, then add the tomato paste, lime or lemon juice, and seasonings. Add additional salt and pepper and seasoning to taste if needed. Stir well to combine.
Add spinach and stir to combine the vegetables together. Cover the saucepan with a lid and allow the dish to simmer for about 10 minutes. Serve and enjoy with rice or starch of your choice.
After mashing and the ingredients were added, I increased the heat temperature to 2 or medium-low, and allow it to simmer for 10 minutes (covered).
Haitian Legume Pro Tips
- If the dish starts to splash while mashing it, remove it from the stove to avoid burns.
- When smashing the vegetables, be sure that the temperature is at the lowest temperature on the stovetop. I reduced my heat to number 1.
- Slice the eggplant and cabbage as evenly as you can to help the vegetables cook in the instant pot.
- Vegetables: You are not limited to the vegetables listed above. You may use Militon (Chayote), purple cabbage, shallots, or even beans/peas.
- You may prepare this meal with the eggplants unpeeled.
- Don’t forget the oil! I used olive oil for this dish. A good quality olive oil will definitely enhance the flavor of the dish. Make sure to drizzle a couple of tablespoons in the pot when cooking the onions and garlic.
- No dicing is necessary unless you want to. The beauty of this dish is that everything is cooked and condensed in the instant pot. No need to dice or finely chop any vegetables.
- Season as you go. I mostly used the Epis, salt, and pepper to season this dish. However, other choices may include vegetable bouillon (vegetable base), Worcestershire sauce, and hot pepper for some heat – you may like this Haitian hot pepper sauce.
- Herbs. I did not include additional herbs in this dish as it is already blended in the Epis. However, feel free to add more basil, parsley, and or thyme. Both fresh and dry herbs are perfectly fine to add.
Serving Suggestions
This eggplant stew recipe is hearty enough to be a meal on its own and served with bread. However, if you’re looking for something more substantial to go with it, you can’t go wrong with this Haitian instant pot red beans and rice.
More Instant Pot Recipes You’ll Love
After trying this Haitian Legume recipe, we recommend you try one of these recipes next.
Instant Pot Guinness Short Ribs
More Haitian Legume Recipes To Enjoy
Haitian Legume Militon With Lamb
More Haitian Dishes To Enjoy
After making this delicious Eggplant Stew/Haitian Legume recipe, we recommend you try one of these recipes next.
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Instant Pot Haitian Legume -Eggplant Stew
Equipment
- Dutch Oven or Large Saucepan If preparing this stew on the stove
Ingredients
- 1 Eggplant sliced
- 3 large Carrots sliced
- 1 Small cabbage outer layer removed, quartered
- 2 tbsp. Olive Oil; or Canola oil
- 1 Large Yellow Onion; roughly chopped
- 2 tsp. Garlic; minced
- 2 cups Vegetable stock; Low Sodium
- 6 tbsp. Tomato Paste
- Salt and pepper to taste
- Juice from 1 lime or lemon
- ⅓ Cup Haitian Epis
- 1 lb. Fresh Spinach
Instructions
Instant Pot Version
- Prepare your ingredients: Start by slicing, cutting, dicing, mincing, or chopping your cabbage, carrots, eggplant, onions, garlic, and lemon or lime.Begin Cooking: In the instant pot, add the oil, press saute, and adjust the time to 7 minutes. Allow the oil to heat. Add onions and garlic and cook for 1 minute. Continue to stir so it does not stick to the pot.Add the eggplants, cabbage, and carrots. Stir. Then add vegetable stock. Close the lid and turn the valve to sealing. Pressure cook on high for 15 minutes. After 15 minutes, quick release.
- Mash The Ingredients: Open the lid, press the saute button again, and adjust the time to 18 minutes. This will help the extra liquid to boil off. Mash the vegetables with a potato masher or ladle, then add the tomato paste, lime or lemon juice, and remaining seasonings. Add additional salt and pepper to taste if needed. Stir well to combine. Add spinach and combine the vegetables together. Continue to cook until the instant pot timer stops.Serve and enjoy with rice or starch of your choice.
Haitian Legume (Stovetop)
- Prepare your ingredients: Start by slicing, cutting, dicing, mincing, or chopping your cabbage, carrots, eggplant, onions, garlic, and lemon or lime. Set aside. Begin Cooking: Over medium-high heat in a large saucepan, add the oil. Allow the oil to heat. Add onions and garlic and cook for no more than 1 minute. Continue to stir so it does not stick to the saucepan.When the ingredients start to turn light golden brown, add the eggplants, cabbage, and carrots. Then add vegetable stock (or water). Cover the saucepan with a lid and reduce the temperature to medium. Cook for 30 minutes. Stir after 15 minutes to allow all the ingredients time to cook evenly.
- Mash The Ingredients: After 30 minutes, reduce the temperature to low and remove the cover. Mash the vegetables with a potato masher or ladle, then add the tomato paste, lime or lemon juice, and seasonings. Add additional salt and pepper and seasoning to taste if needed. Stir well to combine. Add spinach and stir to combine the vegetables together. Cover the saucepan with a lid and allow the dish to simmer for about 10 minutes. Serve and enjoy with rice or starch of your choice.
Notes
- Slice the eggplant and cabbage as evenly as you can to help the vegetables cook in the instant pot.
- Vegetables: You are not limited to the vegetables listed above. You may use Militon (Chayote), purple cabbage, shallots, or even beans/peas.
- You may prepare this meal with the eggplants unpeeled.
- Don’t forget the oil! I used olive oil for this dish. A good quality olive oil will definitely enhance the flavor of the dish. Make sure to drizzle a couple of tablespoons in the pot when cooking the onions and garlic.
- No dicing is necessary. The beauty of this dish is that everything is cooked and condensed in the instant pot. No need to dice or finely chop any vegetables.
- Season as you go. I mostly used the Epis, salt, and pepper to season this dish. However, other choices may include better than bouillon (vegetable base), Worcestershire sauce, and hot pepper for some heat – you may like this Haitian hot pepper sauce.
- Herbs. I did not include additional herbs in this dish as it is already blended in the Epis. However, feel free to add more basil, parsley, and or thyme. Both fresh and dry herbs are perfectly fine to add.
Jaya S says
Absolutely delicious – thank you for including the stovetop instructions. When I made it, I also added chayote.
Mirlene says
Thank you very much, Jaya!
Ashley says
This was great! I love all of your recipes. We recently adopted a boy from Haiti and your recipes have been such a great resource.
Mirlene says
Awww Thank you so much, Ashley. Congrats on the new addition to the family! I am very glad you find the recipes to be helpful!!!!
Rita says
Looks delicious and I would like to make this for my book club as we’re reading a book about Haiti. How would I make this on the stovetop?
Pascale says
thank you again. legume is my favorite Hatian dish. 1st time making legume using the instapot. I cooked my marinated beef for 20 min and then added the vegetables. delicious!!!
Sistah says
5 STARS! Gratitude for a fab nutritious VEGAN taste of Haiti!!!
Mirlene says
Very happy to read that Sistah. Thank you very much.
Daisy says
Hi, this sounds delicious! Can it be made a day in advance? Does it store well? If so, how do you suggest reheating it? Or do you suggest making it and eating it the day off? Thanks in advance!!
Mirlene says
Hi Daisy,
Thank you and yes, it does store well. You can also freeze it for up to 3 months. It will last in the fridge for up to 5 days. You can reheat it in the microwave or on the stove (low heat and stirring constantly to avoid burning while reheating).
Noelle says
This was delicious. We love trying food from other cultures and have never had Haitian food. It’s gluten free and vegan too! I plan to make this often. Thanks!
Mirlene says
Thank you, Noelle!
Lena says
This came out so delicious!! I’ve always loved legume but never knew how to make it myself. I’m excited to see how much better it’ll taste tomorrow!
Mirlene says
Thank you very much, Lena. Glad you enjoyed it.
Vanessa says
I have been looking for a legim recipe without meat for ages. Thank you so much for sharing this recipe!
Mirlene says
Thank you so much, Vanessa.
Dixie says
It was great! I made your recipe for Epis first without cloves and added oregano. The sauce legume took half a day but I made three times the recipe. I was missing it so much. I make many Haitian recipes but first time I’ve made this. Thank you for posting the recipes.
Mirlene says
WOW! 3 times the recipe! Thank you very much. I am so glad you enjoyed both recipes.
Ritza says
Just like my moms legim without the meat! I used parts of this recipe to finally get my Haitian mom’s’ legim recipe down! We still make the meat one but used the meatless option for when she was fighting cancer. We need to continue these cultural recipes for generations to learn. Thank you for sharing!
Mirlene says
Ritza, your message made my heart melt. I am so glad you like it and found ways to make it adaptable to your needs, especially to the needs of your mother. Blessings to you and your family. Thank you for sharing your comment. I hope you find more delicious to share with your mom and the rest of your family.
Andreea says
Loved this recipe so much, it’s a definite win with the hubby, he said if he got this from a haitien takeout spot he would have been happy with it, delicious! And vegan! Thank you for sharing 🙂
Mirlene says
Tat’s wonderful to hear, Andreea! I am so glad he liked it and thank you for the compliment. I hope you find more delicious recipes to try. 🙂
Ivana says
Great recipe and easy to follow. I made it several times (I also used beef chunks with this) and my husband and I absolutely love it. Thank you!
Mirlene says
You are very welcome, Ivana and thank you. I am glad you made it and enjoyed it every time. 🙂
Sarah says
This looks great! It’s my husbands favorite dish! What if I wanted to add beef to this? Could I cook it with the vegetables and take it out before I mash the vegetables?
Mirlene says
Hi Sarah, Thank you. Yes, you can add the beef and cook it with the vegetables. I would recommend you be mindful of the size of the meat as you do not want the meat to overcook.
Tessa Simpson says
I adore eggplant, and this was a fabulous way to use up my last one from the garden! I wanted something unique…and this totally fit the bill!