Caribbean guisado

- Course: Various Main Dishes
- Cuisine: North American Central American
- Dietary: Vegetarian
- Yield:
Caribbean guisado ingredients
- 1 1⁄2 c Chickpeas, cooked
- 1 1⁄2 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
- 1⁄4 c olive oil
- 1⁄4 t Salt
- 1⁄2 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.



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