Legume is a staple in our house, its delicious and has vegetables! Every time I make it I think of my granma. She played a major role in my life growing up and even though she got a little crazy in the end she was still my granma, the crazy one who helped my mom take care of Tina and me after our dad died and the one who taught me how to make legume. Below is the eggplant recipe because I like it best.

What you will need:

1. 6 eggplants
2. 1 scallion
3. one onion
4. parsley
5. Adobo
6. cooking butter
7. 5 tbs of oil
8. 1 can of tomato paste
9. thyme
10.  2 limes
11. Habanero pepper
12. one bell pepper green (I just like the color green, it can be red too)
13. frozen bag of lima beans
14. seasoned cooked meat (its sooo good with conch, but you can do it with beef, chicken or pork or all of the above or skip the meat all together)

Its cooking time!

1. Peel off the eggplants and cut then in circles (not sure what the proper english word for it is) and put them to boil in a pot no salt needed you’ll see why later
2. Mash cooked eggplant (make you drain the water out and don’t start mashing until the eggplant has turned into almost mush)
3. In a large pot, put mash eggplant and turn on stove, pour seasoning mixture (see oxtail recipe for it), and let it cook for 20 minutes.
4. Next add chopped, parsley, thyme, onions, bell pepper, scallion, oil, and bag of frozen lima beans, squeeze the limes and stir, let sit for another 15 minutes.
5. Next add some cooking butter and adobo (make sure you keep tasting it to know when you’ve added enough start with a table spoon and go from there.
6. Add the tomato paste and stir and let cook for another 20 minutes.
7. Last but certainly not least add cooked, seasoned meat in mixture, If you are going to add meat hold off on the adobo until after this step to avoid salty food. Let it simmer for 10 minutes and its done!

Legume are delicious with rice and beans or white rice or jus with boiled plantains. Also be sure to not let the pepper burst, it could make it too spicy 🙂