This is the base recipe for the Haitian touffe legume. Feel free to adjust it to your taste and add some meat. I find that this dish tastes better with some pork and/or cirique because the flavors are bold.
Should you choose to include meat, I recommend cooking the vegetables in the meat juice. This makes for a tasty legume in which all the flavors pair perfectly with each other.
Please also note that, since I am not fond of carrots and cabbage, I like all the vegetables to be cooked thoroughly and pureed. Some do leave them chopped, however.