Haitian Legim with Rice and Peas

1. Cut beef into 1-inch cubes. Place in a bowl, wash with lime juice and water, then drain.

2. Marinate the beef with green seasoning, diced shallots, salt, pepper, and oregano. Mix well and set aside.

3. Prepare the vegetables: dice the eggplant, roughly chop the cabbage and spinach, dice the tomato, onion, and carrot.

4. If using dried beans, boil them until tender. If using canned, drain them.

5. In a large pot, heat oil and brown the marinated beef on all sides.

6. Add the cabbage, eggplant, and spinach to the pot with the beef. Add a splash of water, cover, and cook until the vegetables are soft.

7. Mash the cooked vegetables into the stew to thicken the sauce. Add the diced tomato, onion, and carrot. Stir and simmer.

8. To make the rice, heat oil in a separate pot. Sauté chopped scallions and green seasoning.

9. Add coconut milk, water, thyme, and the cooked kidney beans. Bring to a simmer.

10. Wash the rice and add it to the pot along with the whole scotch bonnet pepper and parsley bunch. Stir, bring to a boil, then reduce heat, cover, and cook for about 20-25 minutes until liquid is absorbed.

11. For the plantains, peel and slice them into 1-inch thick pieces.

12. Fry the plantain slices in hot oil until lightly golden. Remove and flatten each piece.

13. Dip the flattened plantains in salted water, then fry again until golden brown and crispy.

14. Serve the Legim stew alongside the rice and peas and fried plantains.