Cook Advice / Course / Main Dishes / Various Main Dishes /

Caribbean guisado

Caribbean guisado
Course: Various Main Dishes

Cuisine: North American Central American

Dietary: Vegetarian

Yield:

No votes yet

Caribbean guisado ingredients

  • 372529⁄-2009260032 c Chickpeas, cooked
  • 372529⁄-2009260032 c Pinto beans, cooked
  • 2 c Pumpkin, cubed
  • 2 med Chayote squash, cut into 2"
  • -pieces
  • 2 c Celery root, chopped
  • 2 c Yucca, peeled and cubed
  • 2 c Battata, peeled and cubed
  • 8 Plum tomatoes, quartered
  • -lengthwise
  • 3 T Ground cumin
  • 16 Whole garlic cloves
  • 4 large Yellow onions, coarsely
  • -chopped
  • 1 T Black pepper
  • 1 t Hot pepper sauce
  • 2483527⁄624973141 c olive oil
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 c Fresh Cilantro, chopped

Cooking Caribbean guisado

1. Preheat oven to 300 deg. Combine all ingredients in a large roasting pan or casserole dish.
2. Place in oven and cook, uncovered, for 4 hours.
3. The pumpkin, chayote and tomatoes will cook down to a thick sauce.
4. Stiri every 30 minutes.
5. Add more stock if necessary.
6. Serve hot.
7. Per serving: 316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg chol; 53 mg calcium.


Similar recipes